This dish can be served as a main course with rice or noodles or as a starter. It’s perfect for a family meal or a party with friends. Despite its complex flavours, this recipe is quite simple. The steps are easy to follow and the ingredients are readily available in most supermarkets.
Ingredients:
- 5 skinless and boneless chicken legs (about 500g)
- 1½ tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp oyster sauce
- ½ tsp white pepper
- 1½ tbsp cornflour
- 1 egg
- vegetable oil, for frying
- ½ spring onion, green part sliced diagonally, to serve
- sesame seeds, to serve
For the batter:
- 100g cornflour
- 100g plain flour
- ½ tsp white pepper
For the sauce:
- 3 tbsp light soy sauce
- 2 tbsp sesame oil
- 1 tsp brown sugar
- 1 tbsp liquid honey
- 2½ tbsp ketchup
- 1 clove of garlic, chopped
- thumb-sized piece of ginger, chopped
- 1 tsp cornflour
Method of preparation:
In a bowl, combine the chicken thighs, soy sauce, Shaoxing wine, oyster sauce, white pepper, cornflour and egg. Mix until the chicken is well coated. Leave to marinate for at least 30 minutes.
Prepare the batter: In another bowl, combine the cornflour, plain flour and white pepper. Mix well.
Heat the vegetable oil in a deep fryer or large saucepan. Dip each piece of marinated chicken in the batter, making sure it’s completely coated, then carefully drop into the hot oil. Fry until golden brown and crispy. Drain on kitchen paper.
In a saucepan, combine the soy sauce, sesame oil, brown sugar, honey, ketchup, chopped garlic, chopped ginger and cornflour. Stir over a medium heat until the sauce thickens.
Toss the fried chicken in the sauce until well coated.
