Directions
- 1Prepare the first sauce using water with xanthem gum, white sugar, corn syrup, salt, MSG, white pepper, and ginger.
- 2Prepare the second sauce with vinegar water, cornstarch sugar, and fake orange extract.
- 3Mix corn flour, plain flour, water, vegetable oil, one egg, salt, and pepper to create the chicken batter.
- 4Refrigerate the batter for 30 minutes.
- 5Coat the chicken thighs with the batter, ensuring each piece is well covered.
- 6Fry the chicken pieces one at a time until they are partially cooked.
- 7Put the fried chicken in the freezer until completely frozen.
- 8Refry the frozen chicken pieces all at once until golden and crispy.
- 9Add one tablespoon of oil to a pan, followed by half a teaspoon of Cherry wine, crushed garlic and ginger in vegetable oil, and chilli flakes in oil.
- 10Add the prepared sauce to the pan and let it bubble slightly.
- 11Add the refried chicken to the sauce, ensuring it's well coated and shiny.
- 12Finish by adding half a teaspoon of sesame oil around the brim.
Ingredients
- water
- xanthem gum
- white sugar
- corn syrup
- salt
- MSG
- white pepper
- ginger
- vinegar water
- cornstarch sugar
- 2 tablespoons fake orange extract
- corn flour
- plain flour
- water
- vegetable oil
- 1 egg
- salt
- pepper
- chicken thighs
- 1 tablespoon oil
- 0.5 teaspoon Cherry wine
- crushed garlic in vegetable oil
- crushed ginger in vegetable oil
- chilli flakes in oil
- 0.5 teaspoon sesame oil
Equipment
fridgefreezer
Tips
- You can make a big batch of the first sauce and keep it in the fridge.
- Use chicken thighs for more flavor.
- Drop chicken pieces one at a time when frying to prevent sticking.
- Refreeze the fried chicken pieces before the second fry for a crispy texture.
- Make sure the sauce is well mixed before adding it to the chicken.
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