Ingredients:
2-3 boneless chicken thighs (skinless)
2 cloves of garlic, minced
1" ginger, sliced/julienne
Scallions, white part
4-5 dried chilies
Spring onion
Marinate
2 tbsp cooking oil
1 tbsp Chinese cooking wine
1/4 cornstarch
1 tbsp baking soda
Sauce
1/4 cup chicken stock
2-1/2 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp brown sugar
1 tbsp cornstarch
Instructions:
- Dice chicken thighs into 2-inch pieces. Marinate the chicken with the marinating ingredients. Mix well to combine. Set aside for 15 minutes.
- In a large pan or wok over medium-high heat, heat vegetable oil to fry the marinated chicken. Fry the chicken in small batches until golden brown on both sides, about 6-8 minutes. Remove the chicken and transfer it to a plate lined with paper towels to absorb excess oil.
- In another bowl, combine the sauce ingredients. Stir to mix well and set aside.
- In a saucepan, add 1 tablespoon of cooking oil and heat over medium-high heat. Sauté the minced garlic, ginger, scallions (white part), and dried chilies for 1 minute or until fragrant.
- Then, add the sauce to the pan and stir for a couple of minutes, until the sauce has thickened.
- Add the fried chicken and spring onion and mix until everything is coated with the sauce.
- Sprinkle some sesame seeds and serve with hot steamed rice. Enjoy!
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