Chicken breasts in batter tend to be dried out and uninteresting. I have altered this classic Westernized version by using thighs instead of breast meat for a tastier dish. Many Chinese chefs use potato flour to enhance crispiness.
Cut the chicken into 2.5 cm (
Mix the batter ingredients in a medium-sized bowl with a whisk and beat until smooth.
Heat a wok or deep pan until it is hot and swirl in the oil. When the oil is slightly smoking, turn the heat down. Remove the chicken pieces from the marinade and stir them into the batter. Lift the chicken from the batter with a slotted spoon and deep-fry the chicken pieces for 3 minutes in several batches. Place the deep-fried chicken pieces on a tray lined with kitchen paper to drain.
Mix all the sauce ingredients, except the cornflour mixture, in a saucepan and bring to a simmer. Then, in a slow drizzle, add the cornflour mixture, stirring all the while.
Place the deep-fried chicken on a platter, drizzle the sauce over and serve at once.
© 1998 Ken Hom. All rights reserved.