Fri, 12 July 2024
INGREDIENTS:
400g uncooked Chicken (cut into strips)
1 egg white
50g Plain flour
50g Cornstarch
1 tbsp of Vegetable Oil
Oil for shallow frying
For The Marinade:
3 tbsp Soy Sauce
1 tbsp Shaoxing Wine
1/3 tsp White pepper
1 tsp Sesame Oil
1 tsp Cornstarch
For The Sauce:
2-3 cloves of fresh Garlic, finely chopped
1 tbsp Sriracha sauce
2 tbsp Tomato Ketchup
1 tbsp Honey
1 tbsp Soy sauce
For The Cornstarch Mixture:
150ml cold tap water + 1 heaped tsp of cornstarch (mixed together)
Optional Garnishes:
Sprinkle of roasted White Sesame Seeds
1 finely chopped Scallion
1 finely chopped Red Chilli
METHOD:
1. In a bowl, add the chicken and all OF the marinade ingredients. Set aside for 30 mins.
2. Heat the oil in a pan for shallow frying. The oil should reach about 3cm deep in your chosen
pan to give it enough depth for frying.
3. Add the egg white into the chicken mixture and stir well.
4. Combine the plain flour and cornstarch in a shallow rimmed plate and mix well. Coat the
chicken on all sides with the flour mixture and deep fry in hot oil for 5 mins. Repeat this process
until all the chicken is fried once. To make the chicken pieces extra crispy, let it cool for 15
minutes and then deep fry for a further 1-2 minutes.
5. To make the sauce, in a bowl, mix together the sriracha sauce, tomato ketchup, honey, soy
and cornstarch mixture. Then set aside.
6. Place a small pot on the stove on medium heat. Heat 1 tbsp of vegetable oil. Add the
chopped garlic. Stir for 30 seconds, not letting the garlic go brown and pour in the mixed sauce
prepared in step 5. As it heats up, it will thicken. Turn off the heat.
7. Mix the deep fried chicken into the sauce so that all pieces are nicely coated. Serve with
some jasmine rice garnished with roasted white sesame seeds, chopped scallion and red
chillies.
