Recipe by Julesong
Top Review by Jodi B.
What a wonderful recipe! It is not difficult to prepare & the taste & texture is right on, a nice change from similar recipes that use a batter to deep fry the chicken. I did not have soy oil so I used peanut oil to fry cubes of deboned chicken breast. I had to make sure the oil came back up to temperature & the chicken was quite crispy & did not absorb too much oil. This recipe comes from Le Piment Rouge, one of my favorite Chinese restaurants in a beatifully restored former old hotel (Le Windsor) in downtown Montreal. The combination of the crispy, spicy & sweet chicken was pretty much identical to the take out I had a few weeks ago from the real deal but at much less cost!
- 10 ounces chicken legs, deboned
- 2 tablespoons sugar
- 2 cups soya oil
- 2 tablespoons soy sauce
- 1 tablespoon gingerroot, minced
- 1 1⁄2 teaspoons vinegar
- 2 scallions, chopped
- 2 tablespoons cornstarch
- 1 tablespoon garlic, minced
- 1⁄4 cup chicken stock
- 2 tablespoons dry chili peppers
- 1 teaspoon sesame oil
- 1 egg white
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Directions See How It's Made
- For the best results use skinned deboned legs of capon.
- Cut the chicken into pieces no larger than 1 inch square.
- Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
- Add chicken pieces and set aside for two hours.
- In a deep pot, heat the oil until it reaches 350 degrees.
- In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
- Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
- Continue until all pieces have been fried.
- Set oil and cooked chicken pieces aside.
- In a wok, on high heat, reheat two tablespoons of the reserved oil.
- Add prepared ginger, scallions, garlic and chili peppers.
- Stir to prevent burning.
- Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
- Remove from the heat and stir sesame oil into the sauce.
- Spoon the mixture on to a hot platter and serve immediately with steamed rice.