本土炸酱鸡
Crispy on the outside and tender inside, the chicken is coated in a rich savory sauce. Every bite bursts with flavor, perfect with steamed rice.
Ingredients
14 items- Chicken thighs 500 g
- Sweet bean sauce 2 tbsp
- Broad bean paste (doubanjiang) 1 tbsp
- Sugar 1 tsp
- Soy sauce 1 tbsp
- Cooking wine 1 tbsp
- White pepper a pinch
- Starch 2 tbsp
- Garlic 3 cloves
- Ginger (minced) 1 tsp
- Green bell pepper 1
- Onion 1/2
- Oil as needed
- Cilantro a little
Nutrition
Steps （6 steps）
Cut chicken thighs into bite-sized pieces. Marinate with soy sauce, cooking wine, white pepper, and starch for 15 minutes. Stir well.
Heat enough oil in a wok to 170°C (medium-high). Fry the marinated chicken for 5-6 minutes until golden and crispy. Drain on paper towels.
In a small bowl, mix sweet bean sauce, broad bean paste, sugar, and 2 tbsp water to form a sauce. Set aside.
Leave about 1 tbsp oil in the wok over medium heat. Sauté garlic slices and minced ginger for 30 seconds until fragrant. Add the sauce and cook on low for 1 minute until aromatic.
Turn the heat to high. Add the fried chicken, green bell pepper, and onion. Stir-fry quickly for about 1 minute until everything is evenly coated with the sauce.
When the sauce slightly thickens, remove from heat. Garnish with cilantro and serve immediately.
Tips
Keep the oil temperature moderate when frying to avoid burning; for extra crispiness, double-fry the chicken; adjust spiciness by adding chili if desired.
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