Do you crave boneless, chunky chicken pieces with savory, sweet and sour glaze like Chinese restaurants serve in the states? Tired of ordering Chinese chicken with bones, skin on and tiny bite portions? We came up with this recipe as we couldn’t find anything like it in Shanghai. Large boneless and skinless chicken breasts are available from Pine’s or Jiashan Market on Jianguo lu. Enjoy!

2 large chicken breasts
4 red chilis, finely chopped
3 cloves garlic, finely minced
1 scallion, finely minced
2 egg whites
2 tablespoons rice wine
4 tablespoons soy sauce
2 teaspoons tomato paste
2 teaspoons rice vinegar
2 teaspoons chili sauce
1 teaspoon toasted black sesame oil
2 tablespoons sugar
1/2 cup water
2 teaspoons cornstarch, plus 1 cup for dredging
Peanut oil for frying
Kosher salt

Cut the chicken breasts in large chunks. Marinade with 1 tablespoon soy sauce, 1 tablespoon rice wine, 2 egg whites and a pinch of kosher salt for 15 minutes.

In a small mixing bowl, mix together rest of the 3 tablespoons soy sauce, 1 tablespoon rice wine, 2 teaspoons tomato paste, rice vinegar, chili sauce, sesame oil, sugar, water and 2 teaspoons cornstarch. Set aside.

Dust chicken pieces in cornstarch, shake off excess. In batches, deep fry the chicken in peanut oil until lightly golden brown and just cooked through. You don’t want to overcook chicken breasts. Take the chicken pieces out and drain on paper towel.

In a saute pan, heat 1 tablespoon peanut oil on high heat, throw in the garlic, scallions and chili peppers (you want to hear the sizzle) and saute until fragrant. Stir the sauce to incorporate the cornstarch and liquid together. Pour the sauce into the pan and turn the heat down to medium-high. Cook and stir constantly until the sauce forms a glaze, about 2 minutes.

Throw in the chicken pieces, toss vigorously to coat with the sauce. Serve immediately.

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