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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
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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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