Chicken thighs - 4 pieces
Ginger juice (2 tbsp)
Green onion juice (2 tbsp)
Chinese five spice powder (1 tsp)
Corn flour/ starch - enough to cover the surfaces of the chicken pieces
Soy sauce (2 tsp)
Shao Tsing Wine (1 tsp)
Salt (1 tsp)
Dash of sesame oil
Oil for deep-frying
Firstly, I marinated the chicken with the ginger juice, green onion juice, five spice powder, soy sauce, wine, corn flour, salt and sesame oil for over 1 hour. Try to marinate as long as you can/ want. Heat up the oil in a wok until hot. Now, adjust the heat till about low heat and put in the chicken thighs to fry for about 20 minutes. Finally, you should turn up the heat and fry for another 10-15 minutes. Using the low heat at first will ensure that the chicken gets throughly cooked without getting burnt. Turning up the heat at the last step will ensure a delicious crisp on the outside!
Tuesday, March 18, 2008 | Labels: Asian Food, Asian Recipes, Poultry recipes |
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