Thursday, December 17, 2020

Wendell's Chengdu Chicken


Wendell found this recipe in yesterday's Crave section of the Star Advertiser.  It was very sweet/sour in flavor and very ono!

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CHENGDU CHICKEN

“The Shun Lee Cookbook” by Michael Tong 

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes 
  • 1 large egg 
  • 1/4 cup cornstarch 
  • 1/2 teaspoon salt 
  • 1 tablespoon water 
  • Vegetable oil, for frying 
  • >> Sauce: 
  • 1/4 cup minced sweet pickles 
  • 3 tablespoons distilled white vinegar 
  • 3 tablespoons sugar 
  • 2 tablespoons soy sauce 
  • 2 tablespoons rice wine or dry sherry 
  • 1 tablespoon fish sauce 
  • 2 teaspoons chile-bean paste 
  • 1 scallion, white and green parts, trimmed and minced 
  • 2 garlic cloves, peeled and sliced 1/8-inch thick 
  • 1 small hot chile pepper, such as Thai or cayenne, seeded and minced 
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water 
  • 6 cilantro sprigs, for garnish 

Mix chicken, egg, cornstarch, salt and water in a medium bowl. Cover and refrigerate 30 minutes.

Heat a large wok over high heat. Add enough oil to come about 1-1/2 inches up the sides of the wok, and heat it to 375 degrees.

In 2 batches, add chicken pieces to the oil, a few pieces at a time, and stir gently, keeping the pieces separate and cooking until the coating looks set but not browned, about 45 seconds.

Using a wide wire-mesh skimmer, transfer chicken to a colander to drain. Remove any bits of fried chicken or batter from the oil.

Return chicken to the wok and deep-fry again until it is golden brown and crispy, about 2 minutes. Discard all but 2 tablespoons of oil from wok.

To make sauce: Mix pickles, vinegar, sugar, soy sauce, wine, fish sauce and hot bean paste in a small bowl. Set aside.

Return wok with oil to high heat. Add scallion, garlic and chile; stir-fry until scallion wilts, about 15 seconds. Return chicken to wok and add pickle mixture. Stir-fry for 20 seconds. Add cornstarch mixture and stir-fry until sauce thickens, about 10 seconds.

Garnish with cilantro, and serve immediately. Serves 3 to 4 as a main dish with steamed rice or 4 to 6 as part of a multicourse meal.

>> Cooking tipMake sure all ingredients are prepped and ready before you start cooking, because once the oil is hot, this dish comes together very quickly.

7 comments:

Anonymous said...

That looks supah ono! Makes da mouth water. But I’m so lazy, too many ingredients for me.

Izsmom

Honolulu Aunty said...

Looks wonderful but too many steps for me. I'll do takeout!

Susan said...

I like how your husband always trying new recipes!

K and S said...

nice! need lots of rice:)

jalna said...

Izmom, me too . . . too lazy.

Aunty, I agree. LOL.

Susan, I give him credit!

Kat, you're exactly correct.

Kay said...

That looks really really yummy. You are so lucky to have Wendell cooking for you.

Erick said...

Looks yummy and easy too.