Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Nutrition per serving
Calories1354.4 kcal (68%)
Total Fat46.3 g (66%)
Carbs163.1 g (63%)
Sugars28.4 g (32%)
Protein62.8 g (126%)
Sodium6419 mg (321%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 lbchicken thigh
cut into 1/2" pieces
4cloves garlic
grated
1 Tbspginger grated
1 Tbspshaoxing wine
2 Tbsplight soy sauce
½ tspwhite pepper
1 tspkosher salt
½ cupall-purpose flour
½ cupcornstarch
½ tspbaking powder
1 tspwhite pepper
neutral oil
for frying, I used avocado oil
¼ cuplight soy sauce
2 Tbspsugar
½ cupchicken stock
1 Tbspszechuan chili flakes
crushed
3cloves garlic
minced
1 Tbspginger minced
2 Tbspdistilled white vinegar
1 Tbspcornstarch
¼ cupwater
Instructions
Step 1
Marinate your chicken with garlic, ginger, Shaoxing wine, light soy, white pepper, and kosher salt for 30 minutes.
Step 2
Premix your sauce by combining light soy, sugar, Szechuan chili, and warm chicken stock to help dissolve your sugar.
Step 3
In a large bowl, whisky together flour, cornstarch, baking powder, salt, and pepper. Drizzle in some of your extra chicken marinade and combine to create craggily bits for extra texture. Coat your chicken pieces well, pressing the dredge in to make sure there are no bald spots.
Step 4
Fry your chicken at 325F for 3-4 minutes (oil should not come down below 300F, work in batches if needed). Remove chicken and bring oil to 350F; fry a 2nd time at 350F for 2 minutes and set aside.
Step 5
Over high heat, fry garlic and ginger for 15 seconds; then add your premixed sauce. Stir to combine, then add in vinegar and cornstarch slurry. Stir for 30 seconds or until sauce has thickened and is glossy; add in your chicken and stir in sauce until coated.
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