Battered Chicken with Peking Sauce
Battered Chicken with Peking Sauce
Ingredients
For the Battered Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, large
- 1/4 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For the Peking Sauce
- 1/2 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 teaspoon of soy sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Let marinate for 15 minutes.
⏱️ 15 min
- 2
While the chicken marinates, prepare the Peking sauce. In a small saucepan, whisk together the hoisin sauce, rice vinegar, 1 tablespoon of soy sauce, sesame oil, grated ginger, minced garlic, and sugar. In a separate small bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water to create a slurry.
⏱️ 5 min
- 3
Heat the Peking sauce mixture over medium heat, stirring constantly, until it begins to simmer. Stir in the cornstarch slurry and continue to cook, stirring, until the sauce thickens to your desired consistency, about 1-2 minutes. Remove from heat and set aside.
⏱️ 3 min
- 4
Prepare the batter for the chicken. In a large bowl, whisk together the 1/2 cup cornstarch, all-purpose flour, egg, and 1/4 cup water until a smooth batter forms. The batter should be thick enough to coat the chicken without being too heavy.
⏱️ 5 min
- 5
Heat the vegetable oil in a large Dutch oven or deep pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 350
- 6
Working in batches, dip the marinated chicken pieces into the batter, ensuring they are fully coated. Carefully lower the battered chicken into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy chicken.
⏱️ 5 min•🌡️ 350
- 7
Fry the chicken for 4-6 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the cooked chicken from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min
- 8
Once all the chicken is fried, you can either toss the chicken directly in the Peking sauce or serve the sauce on the side for dipping. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with steamed rice or noodles.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Battered Chicken with Peking Sauce
For the Battered Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, large
- 1/4 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For the Peking Sauce
- 1/2 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 teaspoon of soy sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Let marinate for 15 minutes.
⏱️ 15 min - 2
While the chicken marinates, prepare the Peking sauce. In a small saucepan, whisk together the hoisin sauce, rice vinegar, 1 tablespoon of soy sauce, sesame oil, grated ginger, minced garlic, and sugar. In a separate small bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water to create a slurry.
⏱️ 5 min - 3
Heat the Peking sauce mixture over medium heat, stirring constantly, until it begins to simmer. Stir in the cornstarch slurry and continue to cook, stirring, until the sauce thickens to your desired consistency, about 1-2 minutes. Remove from heat and set aside.
⏱️ 3 min - 4
Prepare the batter for the chicken. In a large bowl, whisk together the 1/2 cup cornstarch, all-purpose flour, egg, and 1/4 cup water until a smooth batter forms. The batter should be thick enough to coat the chicken without being too heavy.
⏱️ 5 min - 5
Heat the vegetable oil in a large Dutch oven or deep pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 350 - 6
Working in batches, dip the marinated chicken pieces into the batter, ensuring they are fully coated. Carefully lower the battered chicken into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy chicken.
⏱️ 5 min•🌡️ 350 - 7
Fry the chicken for 4-6 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the cooked chicken from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min - 8
Once all the chicken is fried, you can either toss the chicken directly in the Peking sauce or serve the sauce on the side for dipping. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with steamed rice or noodles.
⏱️ 2 min