Battered Chicken with Peking Sauce
Battered Chicken with Peking Sauce
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold water
- 1 egg, beaten
For the Peking Sauce
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well to coat the chicken. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the Peking sauce. In a small saucepan, whisk together hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. In a separate small bowl, dissolve the 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. Add the cornstarch slurry and continue to stir until the sauce thickens to your desired consistency. Remove from heat and set aside.
⏱️ 5 min
- 4
Prepare the batter. In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. In a separate bowl, combine the cold water and beaten egg. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Do not overmix; a few lumps are okay.
⏱️ 5 min
- 5
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 6
Dip each marinated chicken piece into the batter, ensuring it is fully coated. Carefully lower the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-4 minutes, or until golden brown and cooked through.
⏱️ 8 min•🌡️ 350
- 7
Using a slotted spoon, remove the fried chicken from the oil and transfer to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 2 min
- 8
In a large bowl, toss the fried chicken with the prepared Peking sauce until evenly coated. Alternatively, serve the sauce on the side for dipping.
⏱️ 2 min
- 9
Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Battered Chicken with Peking Sauce
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold water
- 1 egg, beaten
For the Peking Sauce
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well to coat the chicken. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the Peking sauce. In a small saucepan, whisk together hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. In a separate small bowl, dissolve the 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. Add the cornstarch slurry and continue to stir until the sauce thickens to your desired consistency. Remove from heat and set aside.
⏱️ 5 min - 4
Prepare the batter. In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. In a separate bowl, combine the cold water and beaten egg. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Do not overmix; a few lumps are okay.
⏱️ 5 min - 5
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 6
Dip each marinated chicken piece into the batter, ensuring it is fully coated. Carefully lower the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-4 minutes, or until golden brown and cooked through.
⏱️ 8 min•🌡️ 350 - 7
Using a slotted spoon, remove the fried chicken from the oil and transfer to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 2 min - 8
In a large bowl, toss the fried chicken with the prepared Peking sauce until evenly coated. Alternatively, serve the sauce on the side for dipping.
⏱️ 2 min - 9
Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or noodles.
⏱️ 1 min