Crunchy Chicken with Sauce (Print Version)
# Ingredients:
→ Main Items
01 -
½ cup cornstarch (save extra for coating)
02 -
500g chicken breast, no skin or bones, diced into chunks
03 -
Oil for frying (vegetable or similar)
→ Marinade for Chicken
04 -
1 tsp salt
05 -
2 tsp granulated sugar
06 -
A pinch of ground white pepper (¼ tsp)
07 -
1 tsp garlic paste or a bit of garlic powder (1 tsp)
08 -
A drop of sesame oil (1 tsp)
09 -
1 tsp cornstarch
10 -
A small amount of baking soda (½ tsp)
→ Mix for Batter
11 -
½ cup cornstarch
12 -
1 cup all-purpose flour
13 -
½ tsp fine salt
14 -
1 cup water (keep it cold)
15 -
1 tsp baking soda
→ Tangy Sauce
16 -
4 tbsp white vinegar
17 -
1 tbsp tomato paste
18 -
4 tbsp ketchup
19 -
½ cup water
20 -
A little salt (½ tsp)
21 -
3 tbsp sugar
22 -
1 tsp cornstarch
# Instructions:
01 -
Dice the chicken breast into even pieces. Drop them into your mixing bowl and add the marinade ingredients—sugar, salt, pepper, garlic, sesame oil, baking soda, and cornstarch. Stir it all up and let it soak for at least 15-30 mins, but you can leave it longer if you've got time.
02 -
Throw all the sauce ingredients—white vinegar, sugar, ketchup, tomato paste, water, cornstarch, and salt—into a small pot. Stir until smooth, heat it on low-medium, and keep mixing as it thickens up. Set it aside to cool.
03 -
In a mixing bowl, whisk together the following: flour, cornstarch, salt, and baking soda. Slowly pour in cold water while stirring until the batter looks smooth and kind of thick. Add a splash more water if it's too heavy.
04 -
Toss the chicken with extra cornstarch to get it lightly coated. Dunk each piece into the batter, covering it well all over.
05 -
Warm the oil until it's about 350°F (180°C). Drop the battered chicken pieces in and fry for 2-3 mins, just until light-colored. Pull them out and let them rest for 4-5 mins. Do a few at a time so the oil doesn't cool down too much.
06 -
Reheat the oil to 350°F (180°C), and fry the chicken again for a couple more minutes until they're crispy and golden. Lay them on paper towels or a rack to drain the extra grease.
07 -
Serve the crunchy chicken pieces right away with the tangy sauce on the side for dipping.
# Notes:
01 -
Fry twice for best results—it keeps the chicken juicy while making the outside crispy.
02 -
Don't crowd the pot when frying, or the oil gets cooler and makes the chicken soggy.
03 -
Use a strainer or spoon to scoop out any leftover bits between frying to avoid burning.