Zuo Zongtang Chicken
Required Ingredients
2 chicken thighs, 1 egg yolk, 6 dried red chilies, 300g rapeseed oil, 5g salt, 10g light soy sauce, 15g rice vinegar, 15g white sugar, 10g light soy sauce, 30g cornstarch, 2 slices ginger
3 garlic cloves, 5g cooking wine, 2 lettuce leaves, a handful of cilantro leaves.
Cooking Method
1. Debone chicken thighs and cut into 2cm cubes.
2. Toss with salt and cooking wine, marinate for 10 minutes.
3. Coat chicken pieces thoroughly with egg yolk. This step ensures a golden-brown finish after frying.
4. Cut dried red chili peppers into sections. Mince ginger and garlic.
5. Mix rice vinegar, sugar, light soy sauce, minced ginger, minced garlic, and 10g cornstarch with enough water to make a sauce.
6. Heat oil in a wok. Just before frying, toss the marinated chicken pieces with 20g cornstarch. Do not add cornstarch too early, or the coating won't crisp up.
7. When oil reaches 80% heat, add chicken pieces one by one. Fry until cooked through and set, then remove. Once oil temperature rises again, deep-fry the chicken pieces a second time. Remove and drain excess oil.
8. Leave a small amount of oil in the wok. Fry the dried red pepper segments over medium heat until fragrant.
9. Pour in the sauce mixture and cook until it thickens to a glossy consistency.
10. Add the fried chicken pieces and stir-fry to coat evenly with the sauce.
11. Line a serving plate with two lettuce leaves for serving alongside the chicken.
12. Plate the dish and garnish with a few cilantro leaves.