This is a fragrant, sweet and sourish chicken dish that is easy to prepare yet delicious served with piping hot rice. The original recipe uses deep frying method but I pan fried the marinated chicken pieces then braised them with the vinegar sauce.
It is much easier to cook it this way and less oil is needed especially when I used a non-stick wok.
Recipe adapted from Yum Yum Magazine No. 67 [with slight modifications]
300 gm chicken thighs – cut bite size pieces
6 pieces tofu puffs [optional]
¼ tsp salt
½ tsp sesame oil
Dash of pepper
1 ½ tbsp cornstarch + 1 tbsp water
1 tbsp brown sugar
2 tbsp light soy sauce
4 tbsp black vinegar
150 ml water
- Marinate chicken pieces with marinade for at least 30 minutes.
- Heat 1 tbsp oil in non-stick wok, pan fry marinated chicken pieces until golden brown, add in tofu puffs.
- Pour in the sauce ingredients. Bring to boil and taste to adjust seasoning.
- Lower heat and simmer for about 15-20 minutes until chicken and tofu puffs are tender and sauce reduced slightly.
- Dish up to serve.