Kai tod taucheo

Kai tod taucheo

Deep-fried chicken with yellow bean sauce

By
From
The Complete Asian Cookbook
Serves
2
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 large chicken breast, cut into cubes
1 tablespoon egg white, lightly beaten
2 teaspoons water chestnut flour or cornflour
oil, for deep-frying, plus 1 tablespoon extra
1 tablespoon yellow bean sauce
1 teaspoon sugar
2 tablespoons chinese wine or sherry
1/2 teaspoon sesame oil

Method

  1. In a bowl mix together the chicken, egg white and water chestnut flour until well coated.
  2. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the chicken, in batches, for a few seconds, or until it starts to change colour. Drain on paper towel.
  3. Heat the extra oil in a clean wok, add the bean sauce and fry for a few seconds. Add the sugar, wine and sesame oil and mix well, then add the chicken, toss to combine and heat through. Serve immediately with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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