Ingredients
Scale
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tsp chilli paste (Sambal Oelak)
- 1 tsp toasted sesame oil
- 3 tbsp brown sugar
- 1 tbsp cornflour
- 3/4 cup low-sodium chicken stock
- 600g boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 tsp finely grated fresh ginger
- 1 tsp finely grated fresh garlic
- 1 cup cornflour
- 1 to 4 cups vegetable oil for frying
- 2 tbsp cooking oil
- 2 tsp finely chopped fresh ginger
- 2 cloves finely chopped fresh garlic
- 1/2 tsp red chilli flakes
- Sliced green onion and sesame seeds for garnish
Instructions
- Whisk together the soy sauce, hoisin, vinegar, chilli paste, sesame oil, sugar, cornflour, and chicken stock in a bowl until smooth to make the sauce.
- Combine 2 tablespoons of the sauce mixture with chicken, grated ginger, and garlic; marinate for 30 minutes.
- Add 1 cup of cornflour to the chicken pieces and toss thoroughly to coat each piece evenly.
- Shake off excess cornflour using a colander.
- Heat oil for deep-frying to 350-375°F and fry chicken in batches until golden and deeply crispy (about 4-5 minutes per batch).
- Drain the crispy chicken on paper towels.
- In a large wok or skillet, heat 2 tablespoons of oil and sauté the fresh ginger, garlic, and chilli flakes until fragrant.
- Pour the finished sauce into the pan and simmer until thickened and glossy.
- Add the crispy chicken to the sauce and toss quickly to coat uniformly.
- Serve immediately garnished with green onions and sesame seeds.
Notes
- Ensure the oil is hot enough before frying to guarantee maximum crispness.
- Do not overcrowd the pan during frying to prevent the temperature from dropping.
- Use a low-sodium chicken stock to control the saltiness level of the sauce.
- Prep Time: 20
- Cook Time: 25
- Category: Chicken
- Method: Deep-fry and Stir-fry
- Cuisine: Chinese