Pan-Fried Chicken Sticks (Guota Jiqian)
Guota Jiqian is a classic Shandong dish featuring tender chicken strips coated in egg batter, pan-fried until golden, then braised in savory broth. The result is a delicate combination of crispy exterior and juicy interior, with a glossy sauce that is simply irresistible.
Ingredients
12 items- Chicken breast 300g
- Eggs 3
- Cornstarch 30g
- Scallions 2
- Ginger 1 piece
- Garlic 3 cloves
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Broth or water 200ml
- Salt to taste
- White pepper powder pinch
- Green peas 50g
Nutrition
Steps （6 steps）
Butterfly the chicken breast to about 1cm thickness. Lightly pound with the back of a knife to tenderize, then cut into strips about 5cm long and 1cm wide. Place in a bowl, add 1 tbsp cooking wine, 1 tbsp light soy sauce, a pinch of white pepper and salt. Mix well and marinate for 15 minutes.
Prepare two flat plates: one with cornstarch, the other with beaten eggs mixed with a pinch of salt and 1 tsp water starch. Coat each marinated chicken strip evenly with a thin layer of cornstarch, shaking off excess. Then dip into the egg mixture to fully coat.
Heat a non-stick pan over medium heat and add about 3 tbsp oil. When the oil reaches 175°C (a chopstick dipped in oil forms bubbles), gently place the coated chicken strips one by one. Pan-fry over medium-low heat for about 2 minutes until golden brown on one side, then flip and fry the other side for another 2 minutes. Remove and set aside.
Leave a little oil in the pan. Sauté scallion sections, ginger slices and garlic slices for 30 seconds until fragrant. Splash in 1 tbsp cooking wine, add 1 tbsp light soy sauce and 200ml of broth or water. Season with a little salt and 1 tsp sugar. Bring to a boil over high heat.
Return the fried chicken strips to the pan. Reduce the heat to low, cover and braise for 5 minutes, allowing the chicken to absorb the sauce and become tender. Flip once during braising to prevent sticking.
Uncover and turn to high heat to reduce the sauce, stirring gently to coat the strips evenly. As the sauce thickens and clings to the chicken, add the green peas and cook briefly. Drizzle with a few drops of sesame oil, then transfer to a serving plate.
Tips
1. Pounding the chicken helps tenderize it. 2. Use a thin starch coating and ensure full egg coverage for a crisp exterior. 3. Braise on low heat to keep the chicken moist. 4. Reduce sauce over high heat for a glossy finish.
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