Chicken with Onion and Ginger Sauce

Name: Chicken with Onion and Ginger Sauce
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 4 tablespoons finely chopped spring onions, white part only; salt, to taste; 2 teaspoons finely chopped fresh ginger; 450ml (14 fl oz) groundnut (peanut) oil; 1 teaspoon sesame oil; 450g (1 lb) boneless, skinless chicken thighs; 85 ml (3 fl oz) water; 50g (2 oz) cornflour; 2 tablespoons groundnut (peanut) oil; 1 teaspoon groundnut (peanut) oil; 1 teaspoon Shaoxing rice wine or dry sherry; 1 teaspoon bicarbonate of soda; 1 teaspoon baking powder; 25g (1 oz) plain flour; salt and freshly ground black pepper, to taste; 1 teaspoon cornflour; 1 teaspoon light soy sauce

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

Chicken fried in a crispy batter is always a great favourite. It is even tastier with this mouth-watering spring onion and ginger sauce that is easy to make. The marinating can be done a few hours in advance, as can the preparation of the sauce and the batter. If preparing ahead, keep refrigerated for up to 4 hours.

Ingredients

450g (1 lb) boneless, skinless chicken thighs
450ml (14

Asia
China
Main course
Spring

Method

Cut the chicken into 2.5cm (1 in) pieces. In a medium-sized bowl, combine the marinade ingredients. Add the chicken, mix well to ensure that the pieces are evenly coated and marinate for 30 Minutes in the refrigerator. Drain, discarding the marinade. Set aside.
While the chicken is marinating, make the sauce. In a small bowl, combine the spring onions, ginger a