Serves 2
Directions
- 1Start by slicing two to three boneless skinless chicken thighs into strips.
- 2Velvet the chicken by coating it with a teaspoon of baking soda, an egg white, salt and pepper, and some rice wine vinegar.
- 3Optionally, add a teaspoon of soy sauce and some sesame oil for extra flavor.
- 4Let the chicken rest for at least 30 minutes, or ideally overnight.
- 5While the chicken is resting, prep the vegetables: one to two spring onions, half a white onion cut to your liking, one to two chilies, and some bell pepper.
- 6Transfer the chicken into a big enough bowl for mixing and add a good amount of cornstarch and a little bit of flour, mixing until you have a sticky texture.
- 7Heat your cooking oil until hot enough for frying.
- 8Prepare your chips; you can cut them yourself or use frozen straight-cut chips.
- 9Fry the chicken in two to three batches if necessary, making sure not to overcrowd the pan, and cook until about 80% done.
- 10Fry the chips until about 80% done.
- 11Prepare the seasoning mix: half a teaspoon of five spice, half a teaspoon of sugar, a full teaspoon of salt, white pepper, MSG, chili flakes, paprika, and optionally a teaspoon of chili powder and a teaspoon of onion powder.
- 12Begin the second fry of the chicken and chips.
- 13On the side, have another pot or pan ready with the vegetables and seasoning.
- 14Immediately after the second fry is done, transfer the chicken and chips into the pan with the vegetables and seasoning.
- 15Toss on the seasoning and give everything a really good mix.
- 16Add two cloves of garlic and, if needed, more paprika for color.
- 17Ensure every piece of chicken, chips, and vegetables is well-covered and has a red tint.
- 18Serve the spice bag, optionally on a bed of egg fried rice and drenched with curry sauce.
Ingredients
- 2 to 3 boneless skinless chicken thighs
- 1 tsp baking soda
- 1 egg white
- 1 salt and pepper
- 1 rice wine vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 to 2 spring onions
- 0.5 white onion
- 1 to 2 chillies
- 0.33 bell pepper
- 1 cornstarch
- 1 flour
- 500 g straight cut chips
- 1 cooking oil
- 0.5 tsp five spice
- 0.5 tsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp MSG
- 1 tsp chilli flakes
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp onion powder
- 2 cloves garlic
Equipment
potpan
Tips
- For the chicken, use thighs as they are juicier, tastier, and cheaper.
- Velveting the chicken with baking soda and egg white keeps the meat soft and tender after frying.
- When coating the chicken, use a good amount of cornstarch and just a little bit of flour for a sticky texture, avoiding too much coating.
- Do not fully cook the chicken and chips during the first fry; cook them until 80% done for extra crispiness on the second fry.
- Ensure the oil on the chips and chicken is hot when transferring to the seasoning so it latches on properly.
- A little bit of five spice goes a long way, so be careful not to add too much.
- Make sure every piece of chicken, chips, and vegetables is covered well with the seasoning and has a nice red tint.
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