Chengdu Chicken Recipe |
Ingredients: Serves 4 |
450g boneless, skinless chicken thighs, cut into 1-inch cubes 1 large egg ¼ cup cornstarch ½ teaspoon salt Vegetable oil, for deep-frying Sauce: ¼ cup minced sweet gherkins 3 tablespoons distilled white vinegar 3 tablespoons sugar 2 tablespoons soy sauce 2 tablespoons rice wine or dry sherry 1 tablespoon Vietnamese or Thai fish sauce 2 teaspoons hot bean paste 1 teaspoon cornstarch 1 scallion, white and green parts, trimmed and minced 2 garlic cloves, peeled and sliced ⅛ inch thick 1 small hot chili pepper, such as Thai or cayenne, seeded and minced 6 cilantro sprigs, for garnish |
Method: Mix the chicken, egg, cornstarch, salt and 1 tablespoon water in a medium bowl. Cover and refrigerate for 30 minutes. Heat a large wok over high heat. Add enough oil to come about 1½ inches up the sides of the wok, and heat it to 180°C. In two batches, add the chicken pieces to the oil, a few pieces at a time (so they don’t splash or stick together), and stir gently, keeping the pieces separate and cooking until the coating looks set but not browned, about 45 seconds. Using a wide wire-mesh skimmer, transfer the chicken to a colander to drain. Using a fine-mesh strainer or skimmer, remove any bits of fried chicken or batter from the oil. Reheat the oil to 180°C. Return the chicken to the wok, and deep-fry again until it is golden brown and crispy, about 2 minutes. Transfer to paper towels to drain. Discard all but 2 tablespoons of the oil from the wok. To begin the sauce, mix the pickles, vinegar, sugar, soy sauce, rice wine, fish sauce, and hot bean paste in a small bowl. Dissolve the cornstarch in 1 tablespoon cold water in another small bowl. Set the bowls aside. Return the wok with the oil to high heat. Add the scallion, garlic and chili and stir-fry until the scallion wilts, about 15 seconds. Return the chicken to the wok and add the pickle mixture. Stir-fry for 20 seconds. Add the cornstarch mixture and stir-fry until the sauce thickens, about 10 seconds. Garnish the chicken with the cilantro, and serve immediately. |
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