Ingredients: |
Ingredients: 10-12 ounces thin-cut chicken, cut into strips and/or chunks
oil for frying
1 teaspoon chicken base
1/2 teaspoon white pepper (or more or less to taste)
1 teaspoon sugar (or more or less to taste)
1/2 teaspoon cooking wine
1/2 teaspoon sesame oil
Batter
3/4 cup all-purpose flour
1/4 cup cornstarch
1 heaping teaspoon baking powder
1 egg, beaten
2 tablespoons oil
1 cup water
Salt, to taste
Sauce
1 tablespoon soy sauce
2 teaspoons ketchup
5 tablespoons rice vinegar
5 tablespoons sugar
1/8 tablespoon black pepper
1/8 tablespoon chicken base
1 tablespoon corn starch
1 tablespoon vegetable oil
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Directions: |
Directions:Meanwhile, combine all batter ingredients, stir very well (but do not beat) and set aside. If mixture is too thick (it should be slightly thicker than waffle batter), add as little water as needed to thin it out. Set aside batter mixture.
Combine all sauce ingredients, mixing until completely blended and cornstarch is absorbed. Set aside.
Pour cooking oil into a deep fryer or a large pot and heat to about 320. Dip the marinated chicken a few pieces at a time into the batter, making sure that no pieces are stuck together and all parts of the chicken are completely covered in batter. Drop carefully into oil and fry until golden and chicken is cooked (cooking time varies depending on size of chicken… Test a piece for doneness to approximate cooking time if needed). Drain on paper towels. Keep warm. Take care that the oil doesn’t get too hot, cooking the outside before the chicken is done, or too cold, causing the batter to become oily.
After all chicken is fried, heat sauce until it boils, darkens, and thicken slightly. Quickly add chicken and toss to coat. Serve immediately. |
This recipe for Nine Dragons Chicken is from