This recipe is a restaurant favorite, it is based on an authentic Hunan dish roughly translated into “ancestor meeting-place chicken”.
|For the Chicken||For the sauce|
|1-pound chicken (boneless thighs)||2 tablespoons dark soy sauce|
|1 tablespoon soy sauce (light)||1 tablespoon rice vinegar|
|1 large egg (lightly beaten)||1 tablespoon panela|
|Black or white pepper (freshly ground to taste)||3 tablespoons chicken broth (or water)|
|Cornstarch (as needed)||1 tablespoon ginger (minced)|
|3 to 4 cups olive oil (as needed for deep-frying and stir-frying)||2 tablespoons Chinese rice wine (or dry sherry)|
|3 green onions (thinly sliced)||2 teaspoons garlic (minced)|
|5 to 10 small dried red chili peppers (to taste)||Optional: 2 teaspoons cornstarch for thickening the sauce|
Steps to make it
- Cut the chicken into one-inch cubes, combine these cubes with the light soy sauce, egg, and pepper.
- Add enough cornstarch to coat the chicken, using chopsticks or your fingers to mix it in.
- In a small bowl, combine all the ingredients mentioned for the sauce, stirring to dissolve the sugar.
- Set aside.
- Heat the olive oil in a wok, then drop the chicken cubes into the wok (a few pieces at the time) and deep-fry until crispy (3-4 minutes). Remove the cubes and drain on paper towels.
- Drain and clean out the wok. Heat two tablespoons olive oil and add the green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
- Bring the deep-fried chicken cubes back into the wok and stir-fry until the chicken cubes are browned (about 1 minute).
- Push the chicken up to sides of the wok. Give the sauce a quick re-stir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 to 2 minutes to thicken.
- Push the chicken into the sauce and mix. Cook and stir for another 2 minutes until the chicken is nicely coated with the sauce.
- Serve immediately.
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