Cooking Method:
Saute Stir-fry
Serving Size:
4
Preparation Time:
5
mins Cooking Time:
5
mins | Ingredients
Chicken thigh (s)400 g
Oil1 kg [vegetable oil, consumed 40g]
Chili1 pc [Red]
Marinade
Premium Soy Sauce 5 g
Premium Dark Soy Sauce 1 g
Tapioca starch and water solution 8 g
Pepper 1 g
Egg 1/2 pc
Seasoning Mix
Chili Garlic Sauce 6 g
Dried red chili 10 g
Shao Hsing wine 10 g
Minced ginger 6 g
Minced garlic 5 g
Sauce Mix
Chinkiang Vinegar 10 g
Premium Soy Sauce 7 g
Premium Oyster Sauce 3 g
Chili Oil 3 g
Premium Dark Soy Sauce 2 g
Chicken Bouillon Powder 2 g
Sesame Oil 2 g
Stock 15 g
Sugar 12 g
Tapioca starch and water solution 7 g
Directions
- Remove bones from chicken thighs. Cut shallow pattern on chicken meat. Then cut into 4 cm cubes. Cut red chili into sections.
- Put chicken in a big bowl and mix with marinade.
- Heat work on high heat. Add vegetable oil and heat until hot. Deep-fry chicken until done. Drain and set aside.
- Keep a little oil in work. Stir-fry minced ginger, minced garlic, dried red chili, Lee Kum Kee Chili Garlic Sauce until fragrant. Add red chili, Shao Hsing wine, sauce mix and stir well. Toss in chicken and sprinkle with a little Lee Kum kee Pure Sesame Oil and Lee Kum Kee Chili Oil to serve.
Tag:
Chicken
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