- 6
Ingredients
- Ingredients (for Frying the Chicken):
- 1 Egg White, beaten
- 4 Tbsp. Cornstarch
- 2 Tbsp. Flour
- 1/2 Tsp. Salt
- 1 1/2 Tsp. Vegetable Oil
- 2 Tbs. Water
- 1 Lb. Boneless Chicken Thigh Meat, cut in 2 inch pieces (approx. 6 thighs)
- 2 Cups Vegetable Oil for Deep Frying
- Ingredients (for the Sauce Mixture):
- 3 Tbsp. Sugar
- 3 Tbsp. Light Soy Sauce
- 2 Tbsp. Dark Soy Sauce
- 1 Tbsp. Fermented Rice Sauce or Cooking Wine
- 1 Tbsp. White Vinegar
- 1 Tsp. Sesame Oil
- 1 Tbsp. Cornstarch
- 1/2 Cup Chicken Broth or Water
- 2 Tbsp. Vegetable Oil
- 2 Cloves Garlic, chopped
- 1 Tbsp. Shredded Ginger
- 1 Stalk Scallion, chopped
- 6 Red Hot Peppers, diced
Preparation
Step 1
Pre-preparation (for frying the chicken):
1. Combine egg white, cornstarch, flour and salt.
2. Mix the 1 1/2 tsp. vegetable oil with the water, add it to the dry ingredients and mix well.
3. Add the chicken meat and coat well.
4. Heat the rest of the oil to 350 F and deep fry the chicken meat, 6-8 at a time for a minute or a minute and a half on each side of until the meat is brown on the outside and juicy inside. Do not overcook the chicken. Drain on paper towels and set aside.
Final Preparation
1. Combine sugar, soy sauces, fermented rice sauce, vinegar, and sesame oil in a bowl and mix well.
2. Combine cornstarch and chicken broth in another bowl and mix well.
3. Heat the oil in the wok to 375 F. Add the pre-fried chicken pieces and keep turning them for one or two minutes, until each piece is heated through.
4. Line a dish with paper towels and place the twice fried chicken on the paper to drain off any excess oil.
5. Pour out the oil form the work and wipe the wok clean with a paper towel. Reserve 1 1/2 teaspoon of the oil for the next step.
6. Heat the wok and add the reserved oil, when hot add the garlic, and ginger. Keep stirring for a few seconds, add scallions and hot pepper, saute for one minute.
7. Add the first sauce mixture and mix well, then gently add the cornstarch broth and keep stirring until the sauce is thickened and turns translucent.
8. Add the chicken, mix well, and garnish with blackened broccoli florets which are placed around the chicken for color contrast. Serve hot. Serves 6.