Chinese · Dinner
Crispy Fried Chicken Chunks
Bite-size chicken thigh chunks marinated in soy sauce, Shaoxing wine and ginger, coated in a cornstarch and flour dredge, then double-fried until shatteringly crisp outside and juicy inside. Finished with scallion and toasted sesame, served with a chili-garlic dipping sauce.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
37.8gFat
24.1gCarbs
1.6gSugar
1.4gFiber
1150mgSodium
214mgChol
5.9gSat Fat
430mgPotassium
55mgCalcium
2.8mgIron
0.6mcgVitamin B12
3.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
Instructions
1
Prep
Cut chicken thigh into bite-size chunks and pat dry with paper towel. Grate the ginger and mince the garlic.
2
Marinate
Toss chicken chunks with soy sauce, Shaoxing wine, ginger, and garlic in a bowl; cover and marinate in the fridge for 20 minutes.
3
Dredge
Whisk cornstarch, flour, salt, and white pepper together in a shallow bowl, then toss marinated chicken until evenly coated.
4
Fry
Heat vegetable oil in a pot over medium-high heat to 165°C, fry chicken in two batches for 4 minutes each until pale gold, remove to a wire rack.
5
Fry
Reheat oil to 190°C and fry chicken a second time for 90 seconds until deep golden brown and crackling.
6
Toss
Slice the scallion. Scatter fried chicken with scallion and toasted sesame seeds, tossing lightly to distribute.
7
Plate
Stir hot sauce and rice vinegar together in a small dish and plate chicken alongside it for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 1/2 cup60g cornstarch
- 4 tbsp32g all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 cup480ml vegetable oil, for deep-frying
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp hot sauce
- 2 tsp2 tsp rice vinegar
