Ingredients
1 lb chicken thighs, already boned
3 eggs beaten with a whisk
1/2 cup cornstarch for egg mixture
2 tsp cornstarch for sauce mixture
5 dried pepper pods (using mexican dried pepper pods is fine)
1 & 1/2 tbsp rice vinegar
3 tbsp rice wine
1 & 1/2 tbsp sugar
4 tbsp soy sauce
1 and 1/2 tbsp hoisin sauce
1/2 tbsp garlic
1 tsp grated ginger root
Directions
Step 1 Mixing - In a large bowl, blend 1/2 cup of cornstarch and the pre-beaten eggs using a wire whisk until thoroughly combined. Should be a lemony yellow color at this point. Cut up the chicken pieces (de-boned thigh meat) into bite size pieces (around 6-8 pieces per full thigh piece), then add the chicken to the egg mixture and toss to coat.
Step 2 Mixing - In a small bowl, prepare the sauce mixture by combining 2 tsp cornstarch with the rice wine, rice vinegar, sugar, soy sauce, hoisin sauce, garlic and grated ginger root. For the ginger root, ensure to get fresh ginger root, then cut off the skin of it before grating it with a handheld cheese grater. In a second small bowl, make a duplicate of this exact same mixture using the same amounts and ingredients, but do not combine the 2 mixtures together.
Step 1 Frying - Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). You really need a gas stove to get the oil hot enough. Fry the chicken in small batches of around 10-12 pieces at a time until the chicken is lightly browned. Remove the chicken to paper towls on a plate and allow it to stand. Keep frying the chicken in batches until all of it is done.
Step 2 Frying - Drain out the oil and the pieces of coating in the wok until you have only 1-2 tablespoons of oil left. Add the pepper pods to the oil and stir-fry briefly, bringing out the aroma but not burning them (around 60 to 120 seconds). Remove the pepper pods and return the chicken to the wok.
General's Favorite Sauce - Immediately after adding the chicken, add the sauce mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-3 minutes) over the chicken. After the chicken is entirely coated, then add the second sauce mixture to the wok and heat it through (you would not need to coat the chicken with this mixture, just heating and reducing the sauce a bit for about 2-3 minutes). At this point, remove the chicken and sauce from the heat and re-add the pepper pods to the chicken and sauce mixture.
Serve over a bed of white, long grain rice. Should serve approximately 4-6 people.
1 lb chicken thighs, already boned
3 eggs beaten with a whisk
1/2 cup cornstarch for egg mixture
2 tsp cornstarch for sauce mixture
5 dried pepper pods (using mexican dried pepper pods is fine)
1 & 1/2 tbsp rice vinegar
3 tbsp rice wine
1 & 1/2 tbsp sugar
4 tbsp soy sauce
1 and 1/2 tbsp hoisin sauce
1/2 tbsp garlic
1 tsp grated ginger root
Directions
Step 1 Mixing - In a large bowl, blend 1/2 cup of cornstarch and the pre-beaten eggs using a wire whisk until thoroughly combined. Should be a lemony yellow color at this point. Cut up the chicken pieces (de-boned thigh meat) into bite size pieces (around 6-8 pieces per full thigh piece), then add the chicken to the egg mixture and toss to coat.
Step 2 Mixing - In a small bowl, prepare the sauce mixture by combining 2 tsp cornstarch with the rice wine, rice vinegar, sugar, soy sauce, hoisin sauce, garlic and grated ginger root. For the ginger root, ensure to get fresh ginger root, then cut off the skin of it before grating it with a handheld cheese grater. In a second small bowl, make a duplicate of this exact same mixture using the same amounts and ingredients, but do not combine the 2 mixtures together.
Step 1 Frying - Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). You really need a gas stove to get the oil hot enough. Fry the chicken in small batches of around 10-12 pieces at a time until the chicken is lightly browned. Remove the chicken to paper towls on a plate and allow it to stand. Keep frying the chicken in batches until all of it is done.
Step 2 Frying - Drain out the oil and the pieces of coating in the wok until you have only 1-2 tablespoons of oil left. Add the pepper pods to the oil and stir-fry briefly, bringing out the aroma but not burning them (around 60 to 120 seconds). Remove the pepper pods and return the chicken to the wok.
General's Favorite Sauce - Immediately after adding the chicken, add the sauce mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-3 minutes) over the chicken. After the chicken is entirely coated, then add the second sauce mixture to the wok and heat it through (you would not need to coat the chicken with this mixture, just heating and reducing the sauce a bit for about 2-3 minutes). At this point, remove the chicken and sauce from the heat and re-add the pepper pods to the chicken and sauce mixture.
Serve over a bed of white, long grain rice. Should serve approximately 4-6 people.
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