This is a firm family favourite, of course it is, it involves deep frying, but the chicken is so so tasty I can see past the painfulness of cleaning up post fry.
Although, I read it somewhere that the trick withÂ deep frying at home is to do it in a really deep saucepan so your stovetop and surrounds don’t end up slicked with oil and they were right! You still get splatter but nothing like what I was getting using a wok.
So my main suggestions here are to make sure you use the right flour for dusting – sweet potato/potato/tapioca flour is what you’re looking for. Keep the bits of chicken nice and small so you can pop them in your mouth. Marinate the chicken for as long as possible. And don’t think of bypassing the spice salt, it, like a good salad dressing, makes the dish.
- 1kg boneless chicken thighs cut into small bite-sized pieces
- 4 cloves garlic, crushed
- 2 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp shaoxing wine
- 2 tsp sugar
- scant tsp of Chinese five spice powder
- Sweet potato flour (also known as tapioca flour, I often use straight potato flour)
- 1 tbsp salt
- ¼ tsp five spice
- ¼ tsp white pepper
- pinch of chilli powder
- Toss the chicken with the marinade and set aside for as long as you've got
- Toss the chicken in the potato flour - I am very gung-ho at this step, I'm sure you're meant to go gently and toss a few bits at a time but I chuck the whole bag of flour in a large bowl and dump the chicken in and toss to thoroughly coat
- Heat the oil and then fry the chicken in batches for about 3 minutes until nice and golden. Again, I know the cardinal rule of not overcrowding the fry but last time I did the whole 1kg of chicken in just three batches and guess what, it worked! I will leave this to your better judgement and patience
- Skim out any bits between batches and secretly eat
- Drain on paper towel
- Combine all the ingredients and then scatter over the cooked chicken.