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Ingredients:
450 g chicken thigh meat
1/2 teaspoon salt
1/4 cup cornstarch or potato starch
1/3 cup vegetable or any neutral oil
Chopped spring onions
For the sauce:
1/2 cup (125 ml) liquid honey
2 ½ tablespoons regular soy sauce
2 tablespoons sesame oil
1/2 tablespoon white sugar or cane sugar
1 tablespoon sesame seeds
1 tablespoon cornstarch or potato starch
3 crushed garlic cloves
2 teaspoons SHAOXING wine for cooking, dry white wine or chicken stock (for a non-alcoholic version)
2 teaspoons rice vinegar or apple cider vinegar
3/4 cup water, room temperature
Directions:
1. In a small bowl, combine the sauce ingredients listed and set aside.
2. Cut the chicken into 4 cm pieces and place in a large bowl. Season with salt.
3. Add the cornstarch and coat each piece of chicken evenly. You can add more cornstarch if needed.
4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the coated chicken in small batches until golden brown and crispy (about 6-8 minutes total, turning halfway through). Transfer the fried chicken to a rack or paper towel-lined plate.
5. Remove the excess oil from the skillet and pour in the sauce. Simmer until thickened.
6. Stir the chicken into the sauce. Then remove from heat; garnish with the scallions. Enjoy!
Yield: 3 servings
Recipe: christieathome.com
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