Hainanese chicken chop with ginger vinegar

Chicken thighs are marinated in a flavourful mix of Asian condiments like soy sauce and Shaoxing wine, before being coated in crushed crackers and fried until dreamily crisp and golden.

• serves

  4

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Refugee: Our Own Cuisine

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 4 chicken thigh cutlets, skin-on, bone removed
• 750 ml (3 cups) vegetable oil, for deep frying
• 60 g (½ cup) cornstarch
• 2 eggs, lightly beaten
• 8 cream crackers, crushed
• ¼ cup roughly chopped coriander, to serve

Marinade

• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• 2 tsp oyster sauce
• 1 garlic clove, minced
• 2 tsp cornstarch
• 1 tsp sesame oil

Ginger and onion vinegar

• 3 tbsp rice vinegar
• 2 tbsp caster sugar
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 5 thin spring onions, finely sliced
• 1 tsp sesame oil
• 1 tsp grated ginger

Marinating time: 1 hour

Instructions

1. For the marinade, place all the ingredients in a bowl and stir to combine.
2. Add the chicken to the marinade, toss to coat well, then cover and refrigerate for 1 hour.
3. Heat the oil in a heavy – based saucepan to 175˚C. Dredge the chicken in the cornstarch, then the egg, then coat in the crushed cream crackers. Fry the chicken for about 6 minutes or until cooked through. Drain on a wire rack.
4. Meanwhile, for the ginger and onion vinegar, combine all the ingredients in a bowl and set aside.
5. To serve, thickly slice the chicken, dress with the vinegar and scatter with the coriander.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Refugee: Our Own Cuisine

Watch The Full Episode Here

G

Watch The Full Episode Here

G