Crispy fried shredded chicken and crunchy vegetables tossed with very light sweet, sour and savory seasoning sauce. This dish is very quick and easy to make at home. If you like your food spicy, you can add a bit of chili oil in the stir fry sauce. Serve with steamed rice or stir fry noodles. Fried rice would go with this dish nicely as well. You can add some green stir fry dish on the side too.
PROCESS:
- To make crispy chicken with savory sauce, start by mixing flour, cornstarch, milk, an egg, and seasoning in a bowl, then coat the chicken and let it marinate.
- Next, dredge the marinated chicken in more flour and fry it in hot oil until golden brown. In a separate pan, melt butter and sauté sliced onions and minced garlic, then add various sauces and a bit of water to make the sauce.
- Toss the fried chicken in the sauce until well coated and heated through. Finally, sprinkle with chopped parsley and serve hot with rice or noodles. Enjoy your meal!
Here’s what you are going to need to make it:
All-Purpose Flour: Makes the chicken crispy when you fry it.
Cornstarch: Adds extra crunch to the coating.
Milk: Helps the batter stick to the chicken.
Egg: Binds everything together and adds flavor.
Salt and Pepper: Season the chicken for better taste.
Chicken: The main part of the dish—juicy and tasty!
Oil: Used for frying to make the chicken golden brown.
Butter: Adds rich flavor to the sauce.
Onions and Garlic: Make the sauce smell and taste amazing.
Oyster Sauce, Tomato Sauce, Soy Sauce, and Sweet Soy Sauce: These give the sauce depth and sweetness.
Parsley: A fresh touch on top for color.
INGREDIENTS
For Marination:
- 200-gram chicken breast
- Salt n Pepper
- Paprika powder
- 1 egg
- 10 tbsp All-purpose flour
- 4 tbsp Cornstarch
- Milk
Sauce:
- 1 tbsp butter
- Sliced onion
- 2 cloves minced garlic
- 1tbs oyster sauce
- 1tbs tomato sauce
- 1tbs soy sauce
- 1tbs sweet soy sauce
- Water
- Adjust salt n pepper
- Chopped fresh parsley
INSTRUCTIONS
Step 1: Prepare the Chicken Marinade
- In a large mixing bowl, add 10 tablespoons of all-purpose flour and 4 tablespoons of cornstarch. Pour in enough milk to create a thick batter (about 1 cup should work but adjust as needed). Crack in one egg and whisk everything together until it’s smooth. Season the mixture with a sprinkle of salt and pepper.
Step 2: Marinate the Chicken
- Add your chicken pieces to the bowl and mix until they are well coated with the batter. Once the chicken is coated, add 2-3 more tablespoons of flour to the mixture. This helps create a nice crust when frying. Let the chicken marinate for 15-30 minutes. You can cover it and refrigerate if you’d like.
Step 3: Fry the Chicken
- Heat oil in a frying pan over medium heat. You want enough oil to cover the bottom of the pan. Once the oil is hot, take the marinated chicken out of the bowl and dredge each piece in dry flour to create a nice coating. Carefully place the floured chicken pieces in the hot oil. Fry them until they’re golden brown and crispy on all sides, about 5-7 minutes per side. Make sure not to overcrowd the pan, fry in batches if necessary. Once done, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Step 4: Make the Sauce
- In a separate pan, add 1-2 tablespoons of butter and let it melt over medium heat. Once the butter is melted, add the sliced onions and sauté them for a couple of minutes until they start to soften. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add 2 tablespoons of oyster sauce, 2 tablespoons of tomato sauce, 2 tablespoons of soy sauce, and 1 tablespoon of sweet soy sauce. Stir everything together for a few seconds to combine. Pour in a small amount of water (about 1/4 cup) to create a nice sauce consistency. Season with salt and pepper to taste.
Step 5: Combine and Serve
- Add the crispy fried chicken to the sauce in the pan. Gently toss to coat each piece evenly in the sauce. Once everything is well mixed and heated through, transfer to a serving dish. Finish by sprinkling chopped parsley on top for a fresh touch.
Tips and Notes:
- Boneless chicken thighs or breasts work best for this recipe, but you can also use bone-in pieces. Just adjust cooking time for bone-in chicken.
- If you have more time, marinating the chicken for a few hours or even overnight in the refrigerator can deepen the flavor.
- Make sure the oil is hot enough before adding the chicken; it should sizzle when you add a piece. If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy.
- Keep the heat at medium to avoid burning the coating while ensuring the chicken cooks through.
- The additional flour before frying helps create a crunchier crust. Shake off excess flour before frying to avoid clumping.
- Feel free to adjust the sauce ingredients to your taste. For a sweeter sauce, add more sweet soy sauce or a bit of sugar. For more heat, consider adding chili sauce or red pepper flakes.
- This dish pairs well with steamed rice, noodles, or even a fresh salad. You can also serve it with some stir-fried vegetables for a balanced meal.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results to keep it crispy.
- Besides parsley, you can use green onions, sesame seeds, or even chopped cilantro for a different flavor profile.
- Feel free to experiment with different sauces and spices. Adding a splash of vinegar or citrus juice can brighten the flavors.
- After frying, let the oil cool before disposing of it. If you used a lot, consider straining and reusing it for frying later.
