Ease of Preparation: Moderate
Preparation Time: 10-15 min
refrigerate 1 to 4 hours
Cook Time: 20-30 min
Servings: 4
Recipe By: Martin Yan
From: Martin Yan's China
Used with permission of Chronicle
Other Chinese
Other Poultry
Other Chinese
Other Poultry
Street-Style Crispy Chicken
While visiting Guangzhou, I came across a street vendor selling crispy little nuggets of chicken flavored with red fermented bean curd. How unusual! And how absolutely delicious! Typically, bean curd is fermented in rice wine and chiles. I like the intense flavor of red fermented bean curd for cooking or marinating.
Ingredients
2 cubes (about 1 ounce) red fermented bean curd
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 pound boneless chicken thighs, cut into 1/2-inch wide strips
vegetable oil for deep frying
2 tablespoons cornstarch
1 egg
1 green onion, green part only, chopped
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 pound boneless chicken thighs, cut into 1/2-inch wide strips
vegetable oil for deep frying
2 tablespoons cornstarch
1 egg
1 green onion, green part only, chopped
Directions
To make the marinade, in a medium bowl mash the bean curd to a paste with the tines of a fork. Add the sugar, salt, and white pepper and mix well. Add the chicken, cover, and marinate in the refrigerator for 1 hour or up to 4 hours.
Pour the oil into a wok, stir-fry pan, or 2 quart saucepan to a depth of 2 inches and heat to 350 degrees F. Mix the cornstarch and egg with a whisk in a medium bowl. Add the chicken and stir to coat evenly. Working in batches, deep-fry the chicken, stirring gently to prevent the pieces from sticking together, until golden brown and crisp, about 5 minutes per batch. Remove with a wire strainer or slotted spoon and place on paper towels to drain.
Divide the chicken among 4 parchment paper cones, little brown paper bags, or individual bowls. Garnish each with some of the green onion and serve.
Pour the oil into a wok, stir-fry pan, or 2 quart saucepan to a depth of 2 inches and heat to 350 degrees F. Mix the cornstarch and egg with a whisk in a medium bowl. Add the chicken and stir to coat evenly. Working in batches, deep-fry the chicken, stirring gently to prevent the pieces from sticking together, until golden brown and crisp, about 5 minutes per batch. Remove with a wire strainer or slotted spoon and place on paper towels to drain.
Divide the chicken among 4 parchment paper cones, little brown paper bags, or individual bowls. Garnish each with some of the green onion and serve.
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