Suramo
Crispy fried chicken pieces coated in a sweet, sour, and mildly spicy sauce, vibrant in color and appetizing.
Ingredients
14 items- Chicken breast 300g
- Shaoxing wine 1 tbsp
- Light soy sauce 1 tbsp
- White pepper 1/2 tsp
- Cornstarch 3 tbsp
- Ketchup 3 tbsp
- Sugar 2 tbsp
- Rice vinegar 1 tbsp
- Water 2 tbsp
- Garlic 2 cloves
- Dried red chilies to taste
- White sesame seeds 1 tbsp
- Scallions to taste
- Cooking oil as needed
Nutrition
Steps （7 steps）
Cut chicken breast into 2cm cubes. Mix with Shaoxing wine, soy sauce, white pepper and 1 tbsp cornstarch. Marinate for 15 minutes to tenderize and add flavor.
Heat oil in a wok over medium heat to 180°C. Add chicken pieces and fry for 3 minutes until light golden. Remove and drain.
Increase oil temperature to 200°C. Return chicken and fry for 1 minute until golden and crispy. Drain well.
In a small bowl, combine ketchup, sugar, vinegar, water and remaining cornstarch. Stir until smooth.
Leave a little oil in the wok. Sauté minced garlic and dried chilies over low heat for 30 seconds. Pour in sauce and cook over medium heat, stirring until thickened and bubbling.
Add fried chicken to the sauce. Toss quickly for 30 seconds to coat evenly. Sprinkle sesame seeds and scallions.
Transfer to a plate and serve immediately while hot and crispy.
Tips
Adding a bit of starch in the marinade keeps the chicken tender; double-frying ensures an extra crispy coating; always wait for the sauce to bubble before adding the chicken for even coating.
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