Papa Tea’s Potato Chicken
Papa Tea’s Potato Chicken
Ingredients
For the Main Dish
- 3 russet potatoes, large, peeled, cut into 1/2 inch thick slices
- 1 sweet onion, small, 1/4 inch slices
- 2 garlic cloves, finely minced
- 2 stalks green onions, thinly sliced
- 4 cups fry oil, peanut or canola oil
For the Chicken Marinade
- 1/2 pound boneless skinless chicken thighs or breast, cut into 1 inch cubes
- 1 tablespoon oyster sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ginger powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chicken bouillon
- 1 tablespoon cornstarch
- 1/2 tablespoon oil, such as avocado oil
- 2 tablespoons water
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 tablespoon coarse black pepper
- 2 tablespoons cooking oil, as needed for sautéing
Instructions
- 1
Peel the russet potatoes and slice them into 1/2 inch thick strips. Set aside. (Note: Papa Tea uses a rippled knife to cut the potatoes but this is optional and only for aesthetics).
⏱️ 5 min
- 2
In a medium bowl, combine the cubed chicken with 1 tablespoon oyster sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon ginger powder, 1/2 teaspoon kosher salt, 1/2 teaspoon chicken bouillon, 1 tablespoon cornstarch, 1/2 tablespoon oil (such as avocado oil), and 2 tablespoons water. Mix well to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 3
In a separate small bowl, combine 1/2 cup chicken broth, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1/2 tablespoon coarse black pepper. Mix well until the sugar is dissolved. Set aside.
⏱️ 3 min
- 4
Heat 4 cups of fry oil in a large wok or deep pot to 350°F. Carefully add the sliced potatoes and fry for 4-5 minutes, or until they are lightly golden and slightly tender. Using a slotted spoon, remove the potatoes and transfer them to a wire rack lined with paper towels to drain excess oil. (Alternatively, if air frying: spray sliced potatoes with oil and air fry at 350°F for 4 minutes, flip, then air fry for another 4 minutes on the other side, for a total of 8 minutes cook time).
⏱️ 10 min•🌡️ 350
- 5
Drain the fry oil from the wok (or use a clean wok/large pan). Heat 2-3 tablespoons of cooking oil over medium-high heat. Add the finely minced garlic and sauté for 30 seconds until fragrant. Add the marinated chicken to the wok.
⏱️ 5 min
- 6
Cook the chicken, stirring occasionally, until it is about 90% cooked through (it should still have a slight pinkness in the center of some pieces). Add the sliced sweet onions to the wok and continue to cook until the onions are slightly translucent and the chicken is fully cooked through.
⏱️ 7 min
- 7
Pour all of the prepared sauce into the wok with the chicken and onions. Add all of the fried potatoes. Stir everything together gently to coat the chicken and potatoes evenly with the sauce. Continue to cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 8
Remove from heat. Garnish generously with the thinly sliced green onions. Serve immediately with rice or enjoy on its own.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Papa Tea’s Potato Chicken
For the Main Dish
- 3 russet potatoes, large, peeled, cut into 1/2 inch thick slices
- 1 sweet onion, small, 1/4 inch slices
- 2 garlic cloves, finely minced
- 2 stalks green onions, thinly sliced
- 4 cups fry oil, peanut or canola oil
For the Chicken Marinade
- 1/2 pound boneless skinless chicken thighs or breast, cut into 1 inch cubes
- 1 tablespoon oyster sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ginger powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chicken bouillon
- 1 tablespoon cornstarch
- 1/2 tablespoon oil, such as avocado oil
- 2 tablespoons water
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 tablespoon coarse black pepper
- 2 tablespoons cooking oil, as needed for sautéing
Instructions
- 1
Peel the russet potatoes and slice them into 1/2 inch thick strips. Set aside. (Note: Papa Tea uses a rippled knife to cut the potatoes but this is optional and only for aesthetics).
⏱️ 5 min - 2
In a medium bowl, combine the cubed chicken with 1 tablespoon oyster sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon ginger powder, 1/2 teaspoon kosher salt, 1/2 teaspoon chicken bouillon, 1 tablespoon cornstarch, 1/2 tablespoon oil (such as avocado oil), and 2 tablespoons water. Mix well to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 3
In a separate small bowl, combine 1/2 cup chicken broth, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1/2 tablespoon coarse black pepper. Mix well until the sugar is dissolved. Set aside.
⏱️ 3 min - 4
Heat 4 cups of fry oil in a large wok or deep pot to 350°F. Carefully add the sliced potatoes and fry for 4-5 minutes, or until they are lightly golden and slightly tender. Using a slotted spoon, remove the potatoes and transfer them to a wire rack lined with paper towels to drain excess oil. (Alternatively, if air frying: spray sliced potatoes with oil and air fry at 350°F for 4 minutes, flip, then air fry for another 4 minutes on the other side, for a total of 8 minutes cook time).
⏱️ 10 min•🌡️ 350 - 5
Drain the fry oil from the wok (or use a clean wok/large pan). Heat 2-3 tablespoons of cooking oil over medium-high heat. Add the finely minced garlic and sauté for 30 seconds until fragrant. Add the marinated chicken to the wok.
⏱️ 5 min - 6
Cook the chicken, stirring occasionally, until it is about 90% cooked through (it should still have a slight pinkness in the center of some pieces). Add the sliced sweet onions to the wok and continue to cook until the onions are slightly translucent and the chicken is fully cooked through.
⏱️ 7 min - 7
Pour all of the prepared sauce into the wok with the chicken and onions. Add all of the fried potatoes. Stir everything together gently to coat the chicken and potatoes evenly with the sauce. Continue to cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 8
Remove from heat. Garnish generously with the thinly sliced green onions. Serve immediately with rice or enjoy on its own.
⏱️ 2 min