After coming to Montreal, I found my favourite Americanized Chinese fast food take out dish. My favourite on-campus Asian always cooked this up on Fridays. Nothing better than a huge portion of rice, with some caramelised, soy sauce soaked, crispy chicken bits after a long day of lectures, gathering some friends to start the weekend.
Since those days of meal plan credit are over, I decided to give this a try myself. I was blown away by the art of deep frying chicken in egg and cornstarch batter and caramelised soy sauce, sugar and rice vinegar sauce.
What you need (adapted from blogchef.net):
- Pound of chicken
- 5 dried chili peppers
- Green onions
- 3 eggs
- 1/2 cup of cornstarch (or as we call it in Europe Maizena)
- Oil for deep frying
1. Batter 1 inch chicken bits in beaten egg and cornstarch batter. Set aside.
2. Deep fry chicken bits in a wok.
3. Remove chicken and soak up excess oil and set aside.
4. Mix 1/4 cup of rice vinegar, 1/4 cup of soy sauce and 1/4 cup of sugar and a bit of cornstarch in a bowl and some rice wine if at hand.
5. Fry up the chilies in some oil, add chicken and fry for a couple of minutes.
6. Add sauce, saute until sauce becomes thick. The smell will become overwhelmingly good. Just make sure you don't grab them while they are frying. I know it's tempting.
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