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Crispy Chicken In Garlic Ginger Sauce

21st.Century.Chef's picture
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Ingredients
  Chicken thighs 1 1⁄2 Pound (700 grams)
  Light soy sauce 2 Tablespoon
  Chinese rice wine/Dry sherry 2 Tablespoon
  Spring onions 3 Tablespoon, coarsely chopped
  Garlic 2 Tablespoon, coarsely chopped
  Fresh ginger root 1 Tablespoon, coarsely chopped
  Oil 15 Fluid Ounce (400 ml)
  Corn flour 2 Tablespoon (for dusting)
  Light soy sauce 1 Tablespoon
  Sugar 1 Tablespoon
  White rice vinegar 1 Tablespoon
  Sesame oil 2 Teaspoon
Directions

GETTING READY
1. Cut out the meat from chicken thighs using a sharp knife. Run the knife through the length of bone and open each side of meat, exposing the bone.
MAKING
2. Blend the chicken with rice wine and soy sauce.
3. Take one bowl and add garlic, spring onions, and ginger into it and blend the sauce ingredients in another bowl.
4. Take a large frying pan or wok and heat the oil in it.
5. Coat the chicken pieces with cornflour and deep-fry them in the wok for additional 5 minutes until they turn golden-brown.
6. Remove the chicken from wok and drain them on kitchen paper. Place them on serving platter and maintain their warmth.
7. Drain oil form the wok and reheat it.
8. Stir in garlic, spring onions and ginger and fry it for 20 seconds.
9. Stir in sauce ingredients and cook for another 20 seconds.

SERVING
10. Serve the chicken with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Dry Curry
Ingredient: 
Chicken

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