Local Zhajiang Chicken
Crispy fried chicken coated in rich savory sauce, bursting with umami flavor. A perfect home-style dish that makes any meal satisfying.
Ingredients
14 items- Chicken thighs 500g
- Yellow soybean paste 2 tbsp
- Sweet bean sauce 1 tbsp
- Egg 1
- Cornstarch 3 tbsp
- All-purpose flour 2 tbsp
- Ginger 1 small piece
- Garlic 3 cloves
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- White pepper a pinch
- Sugar 1 tbsp
- Green onion to taste
- Cooking oil as needed
Nutrition
Steps （8 steps）
Debone chicken thighs and cut into 3cm pieces. Marinate with cooking wine, salt and white pepper for 15 minutes.
Mix yellow soybean paste, sweet bean sauce, sugar and 2 tbsp water in a bowl to form a smooth sauce.
In another bowl, whisk egg with cornstarch and all-purpose flour until a smooth batter forms.
Coat the marinated chicken pieces evenly with the batter. Heat oil in a wok over medium heat to 170°C (340°F).
Fry chicken pieces in batches over medium-low heat for about 5 minutes until golden and firm. Remove and drain. Increase heat to high, refry for 1 minute until extra crispy.
Leave a little oil in the wok, sauté minced ginger and garlic over medium-low heat for 30 seconds. Pour in the sauce and simmer on low until thick and bubbling.
Add fried chicken back, toss over high heat for about 20 seconds to coat evenly with the sauce.
Sprinkle chopped green onions, plate immediately, and serve hot to keep crispy.
Tips
Double-frying ensures extra crispiness. Simmer the sauce on low heat to prevent burning. Toss quickly to maintain crunch.
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