10 oz skinless, boneless chicken tights
For marinating the chicken:
1/4 tsp salt
2 tsp Shaoxing wine
About 1/2 cup cornstarch
1 large egg white
For the sauce:
2 tsp superfine sugar
1/2 tsp cornstarch
1 tsp light soy sauce
1 tsp Chinese vinegar
3 tbsp stock or water
For the rest:
1 1/2 Sichuan chile ban paste (e.g., laoganma)
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
4 tbsp thinly sliced scallion greens
2 cups cooking oil for deep frying, plus 3tbsp for frying
Cut the chicken into 3/4 inch cube.
Marinate using salt, Shaoxing wine, egg white, and cornstarch for 20 minutes.
Combine the sauce ingredients in a small bowl and set aside.
Heat the oil to 355 F. Add chicken pieces gradually. Fry for 1-2 minutes. Remove and drain on paper towels. Repeat this process to deep fry.
In a clean wok, heat 3 tbsp oils with medium heat.
Add Sichuan chile ban paste, garlic, ginger for 1 minute. Add chicken pieces, and pour the sauce in the middle. Turn heat high, quickly stir fry. Transfer to a plate. Serve hot.
By: Fuchsia Dunlop
Developed by: Brin Xu