Crispy Chicken in Hot Chilli Sauce

Name: Crispy Chicken in Hot Chilli Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 2 Large Chicken Thigh; 1/4 tsp. Marinade; 1/4 tsp. Salt; 1 tsp. White Pepper; 1 tsp. Shaoxing Wine; For the batter; 2 Large Egg White; 1/2 cup Corn starch; For the sauce; 1/2 tsp. Granulated sugar; 1/2 tbsp. Light soy sauce; 1/2 tbsp. Sweet black rice vinegar; 1 tbsp. Shaoxing wine; 2 tbsp. Cornstarch mixture (1 To 2 Ratio Of Cornstarch To Water); 1 1/2 cup Salted chicken stock; 2 qt. Cooking oil; 2 tbsp. Cooking oil; 1 1/2 tbsp. Pickled red chili; 1/2 tbsp. Ginger, minced; 1/2 tbsp. Garlic, minced; 1 tbsp. Green onion, chopped; 1 tsp. Cooking oil

Chef Chen Yichun

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A straightforward crispy chicken with a delectable chili sauce. The sauce is sweet and tasty and compliments well the flavors of the chicken thigh. Chicken thigh is believed to have more flavor than chicken breast.

Recipe

PRE TIME: 20 min

COOKING TIME: 25 min

TOTAL TIME: 45 min

3 SERVING

Ingredients:

2 Large Chicken Thigh
1/4 tsp. Marinade
1/4 tsp. Salt
1 tsp. White Pepper
1 tsp. Shaoxing Wine
For the batter
2 Large Egg White
1/2 cup Corn starch
For the sauce
1/2 tsp. Granulated sugar
1/2 tbsp. Light soy sauce
1/2 tbsp. Sweet black rice vinegar
1 tbsp. Shaoxing wine
2 tbsp. Cornstarch mixture (1 To 2 Ratio Of Cornstarch To Water)
1 1/2 cup Salted chicken stock
2 qt. Cooking oil
2 tbsp. Cooking oil
1 1/2 tbsp. Pickled red chili
1/2 tbsp. Ginger, minced
1/2 tbsp. Garlic, minced
1 tbsp. Green onion, chopped
1 tsp. Cooking oil

Directions:

Season the sliced chicken thigh with salt, ground white pepper, and 1 teaspoon of Shaoxing wine. Mix well and let it marinate for at least 5 minutes.

In a separate bowl, whisk together cornstarch and egg whites. Pour the mixture into the marinated chicken.

Combine granulated white sugar, light soy sauce, black rice vinegar, remaining Shaoxing wine, cornstarch mixture, and chicken stock; set aside.

Place the cooking oil in heated oil and deep fry the coated chicken until crisp. The oil temperature should be up to /150 C. Remove and drain; double fry for another 45 seconds. Set aside. Remove the oil from the wok.