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!

 

 

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