serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Fast Family Food
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 800 g chicken thigh fillets, sliced into 1 cm wide strips across the grain
- 1 tbsp Shaoxing wine
- 1 egg white
- ½ tsp salt
- ¼ tsp white pepper
- 2 litres vegetable oil, for deep frying, plus 1 tbsp for wok frying
- ¼ cup potato starch
- 3 garlic cloves
Sauce
- ¼ cup tomato sauce (ketchup)
- 2 tbsp white vinegar
- 1 tbsp soy sauce
- 2 tsp sugar
- ½ tsp sesame oil
Marinating time: 30 minutes
Instructions
- In a large bowl, combine the chicken with the wine, egg white, salt and pepper. Set aside for 30 minutes.
- Heat the oil to 170˚C in a large heavy-based saucepan. Just before frying, toss the chicken with the potato starch. Fry for about 5 minutes, or until cooked through. Remove from the oil and stand for 30 minutes.
- Heat the oil to 190˚C and return the chicken to the oil and fry for an additional 1-2 minutes, or until crisp and golden.
- In a separate wok, heat a tablespoon of oil. Add the garlic and stir fry for 1 minute, or until fragrant. Add the ingredients for the sauce to the wok and cook, stirring, on medium heat until thick and bubbling. Add the chicken to the sauce, toss to coat, then serve.
Photography by Kitti Gould.
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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
Fast Family Food
