About this recipe:This is my version of the ever-popular Chinese-style chicken available in the US/Canada. The dish is a perfect combination of sweet and spicy. Serve with plain boiled rice.
1 litre vegetable oil for frying
450g skinless, boneless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
5 dried whole chillies or crushed chillies to taste
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornflour
3 spring onions, thinly sliced
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Method Prep:20min › Cook:15min › Ready in:35min
Heat oil in a deep-fat fryer or large saucepan to 190 degrees C.
Beat the eggs in a mixing bowl until smooth. Stir in 65g cornflour until no lumps remain, then mix in the chicken until evenly coated in batter.
In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a kitchen towel-lined plate.
Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the dried chillies and cook for about 30 seconds until the colour brightens. Add the chicken and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce and 2 teaspoons of cornflour together in a small bowl. Pour into the wok and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with spring onions to serve.