Prep Time
10 minutes
Cook Time
15 minutes
Serves
2
Ingredients
- 2 tbsp cornstarch
- Salt, to taste
- Ground white pepper, to taste
- 4 boneless skinless chicken thighs
- Oil, for frying
- 4 cloves of garlic
- 3 scallions
- 2 tbsp Shaoxing rice wine
- 2 tbsp soy sauce
- A pinch of sugar
Steps
1
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.
2
Heat the oil in a wok, or deep skillet. 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.
3
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.
4
Serve over rice.