Kung Pao and Beyond by Jung Susan;

Author:Jung, Susan; [Susan Jung]
Language: eng
Format: epub
Publisher: Quadrille Publishing, Limited
Published: 2023-01-18T00:00:00+00:00

800g (1lb 12oz) boneless chicken thighs

4–6 peeled garlic cloves

4–6 red bird’s-eye chillies

80g (2¾oz) fermented beancurd (fu yu)

10g (2 tsp) granulated sugar

5g (1 tsp) coarse salt flakes

20ml (4 tsp) soy sauce (all-purpose Kikkoman or your favourite brand)

20ml (4 tsp) rice wine

about 100g (3½oz) coating mix

about 100g (3½oz) water chestnut flour

750ml (3¼ cups) cooking oil

Butterfly the chicken thighs, cut them into 3cm (1¼in) chunks and put them in a bowl. Finely mince the garlic. Slice the chillies into thin rings, shaking out and discarding the seeds as you go. Use a fork to mash the beancurd with the sugar and salt in a bowl. Stir in the soy sauce, rice wine, garlic and chillies, then pour the mixture over the chicken and mix thoroughly. Marinate at room temperature for about 2 hours, mixing occasionally.

Sprinkle the coating mix over the chicken in the bowl and mix well to make a batter that clings gently to the meat.

Put the water chestnut flour in a food processor or blender and process it until it is lump free, then transfer it to a shallow dish. Dredge the battered chicken in the water chestnut flour, pressing firmly so it adheres. Put the pieces on a cooling rack placed over a tray and leave them to air-dry for at least 10 minutes.

Pour the cooking oil into a pan, preferably a medium wok, set over a medium heat. Fry the chicken at 160°C (320°F) in four or five batches. Fry for 3–4 minutes, then drain on the rack placed over the tray. After frying the last batch, fry the chicken again, this time at 170°C (340°F) for 1½ minutes.

Pile the chicken into a bowl and serve hot or warm.

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