This recipe is quick and easy to make - the sauce can be heated while you're deep-frying the chicken. For a less spicy version, reduce the chile paste to 1 teaspoon. Serves 4 to 6.
Ingredients:
- 1 1/4 - 1 1/2 lbs chicken thighs, boneless, skinless
- Marinade:
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- Sauce:
- 1 cup water
- 2 tablespoons hoisin sauce
- 2 tablespoons sugar
- 4 teaspoons dark soy sauce
- 2 teaspoons chile paste
- 2 teaspoons vegetable oil
- 2 garlic cloves, finely chopped
- 2 tablespoons cornstarch
- 1 green onion, washed and diced
- Other:
- cornstarch, for dredging chicken
- 3 1/2 - 4 cups oil for deep-frying, or as needed
- 2 tablespoons toasted sesame seeds, optional
Preparation:
Deep-fried Chicken directions:
Cut the chicken into small, approximately 1-inch cubes. Add the marinade ingredients and marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the sauce. Combine all the sauce ingredients except for the green onions, whisking in the 2 tablespoons cornstarch. Bring the sauce to boil on medium heat in a small saucepan. Turn the heat down to low and keep warm while you are deep-frying the chicken.
In a wok or deep-fryer, heat the oil to 365 degrees Fahrenheit. Have a small bowl with the cornstarch for dredging the chicken ready near the stove. When the oil is hot, dredge the marinated chicken pieces in the cornstarch and add them to the wok, taking care not to overcrowd the wok. Deep-fry until golden brown.
Remove the cooked chicken pieces from the wok and drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil. Stir in the green onion. Place the chicken on a large platter and pour the sauce over. Garnish with sesame seeds if using. Serve with rice.
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