Twice-cooked chicken

Twice-cooked chicken

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 quantity Steamed chicken in wine
1 litre vegetable oil
2 eggs, lightly beaten
30g cornflour
Fresh chilli dip, to serve

Method

  1. Carve the cooled chicken into 10–12 pieces. Pour the oil into a wok and heat to 180°C, or until a cube of bread dropped into the oil turns deep golden in 15 seconds. Meanwhile, mix the eggs and cornflour in a large bowl until combined, then add the chicken pieces and thoroughly coat each piece in the egg mixture. Add the chicken to the wok in two batches and cook for 5–7 minutes, or until evenly browned and crisp. Remove and drain on paper towel. Serve with the fresh chilli dip.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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