Chicken & Marinade
12 oz boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon soy sauce
2 teaspoons cornstarch
Dredging
½ cup cornstarch
Batter
6 tablespoons cornstarch
4 tablespoons all-purpose flour
½ to ¾ cup cold club soda
¼ teaspoon baking powder
¼ teaspoon salt
Stir Fry Sauce
3 tablespoons Sweet Soy Sauce (Kecap Manis)
1 tablespoon Tobanjan
5 tablespoons brown sugar
1½ tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
6 tablespoons ketchup
1 tablespoon hoisin
Veg
1 (8-oz) can pineapple chunks, drained
1 cup mini sweet peppers, sliced ½-inch thick
1 cup red onion, cut into 1-inch squares
Neutral oil, for frying (enough to reach 1 inch up the side of the pan)
Steamed white rice, for serving
Marinate the Chicken
In a bowl, toss the chicken with the soy sauce and cornstarch until evenly coated. Cover and refrigerate for 30 minutes.
Dredge
Remove chicken from the fridge and toss with the ½ cup cornstarch. Shake off excess and transfer to a plate.
Heat the Oil
Heat oil in a skillet or saucepan to 350°F, about 1 inch deep.
Make the Batter
In a bowl, whisk together the batter ingredients just until combined. A few lumps are totally fine, don’t over-mix.
First Fry
Dip a few pieces of chicken into the batter, then carefully place into the hot oil. Fry for about 3 minutes, or until golden and crispy. Transfer to a rack and repeat with remaining chicken
Second Fry (for extra crunch)Let the chicken rest for 5 minutes, then fry again briefly in the same oil until deeply crisp. Drain and set aside.
Make the SauceIn a clean wok or large saucepan over high heat, add the ingredients for the stir fry sauce. Bring to a quick boil.
Add the VegStir in the pineapple, sweet peppers, and red onion. Toss to coat.
ServeAdd the crispy chicken, toss quickly to coat, and plate immediately. Serve hot with steamed rice.
Free Shipping
