The chef has explained that this is finger-licking good fried chicken served in a deliciously different way. Really, it is a lot simpler than most familiar recipes yet it's awesome.
The fried chicken pieces are tasty, fragrant and moist that goes so well with the sauce.
The sauce need not be boiled but you can boil it, leave to cool before adding the chopped ingredients. This can be a great party dish as it can be prepared ahead.
Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
1 large deboned chicken whole leg with skin [fats removed] - cut bite size pieces
1/4 tsp salt, 1/2 tbsp light soy sauce, 1 tsp cooking wine, 1 tbsp cornstarch
1 tbsp sugar
1 tbsp black vinegar
3 tbsp light soy sauce
1 tsp sesame seed oil
1 tbsp each of chopped garlic, ginger and red chillies or more
1 stalk coriander or spring onions - chopped
- Marinate chicken pieces with marinade for about 30 minutes.
- Combine the sauce ingredients [except the chopped condiments] and bring to boil if preferred, cooled before adding the remaining ingredients.
- Heat up enough oil to fry chicken pieces until golden brown and crispy. Drain and arrange on serving platter garnish with some sliced cucumbers [optional].
- Pour over chicken the garnishing sauce.
- Serve hot or cold.