Recipe Instructions:
Ingredients
2 Tablespoons cornstarch
salt , to taste
ground white pepper , to taste
4 boneless skinless chicken thighs
oil , for frying
4 cloves garlic , sliced
3 scallions , cut into batons
2 tablespoons Shaoxing rice wine , or dry sherry
2 tablespoons soy sauce
a pinch of sugar
Instructions
In a bowl, mix the cornstarch with the salt and white pepper. Cut the chicken thighs into bite-sized pieces. Dredge the chicken pieces in the cornstarch mixture and shake off any excess. Set aside.
Heat the oil in a wok (it’s also possible to make this recipe with a simple skillet if you don’t have one). Add the chicken pieces and shallow fry them for 3-4 minutes or until golden and cooked through. If all the chicken doesn’t fit in a single layer, work in batches. When done, remove with a slotted spoon and drain on a paper towel.
Clean the wok using a paper towel. Add some oil and stir-fry the garlic and scallions for 1-2 minutes. Add the rice wine, soy sauce, sugar, and a pinch of white pepper. Heat through and return the chicken pieces back into the pan. Mix them into the sauce.
Serve over the rice or it’s also great as a finger food. Enjoy!
