- 8 chicken thighs
- 3 tablespoons of chili/garlic sauce (see photo below)
- 2 tablespoons of cornflour
- 1 crushed clove of garlic
- 1 tablespoon clear soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon of sugar
- 1 tablespoon of Chinese wine (special for cooking)
- 2 teaspoons of toasted sesame oil
- 1 egg white
- 1 teaspoon of garlic powder (not semolina, powder!!!!)
- A -a good handful of unsalted peanuts (roasted or not, to everyone’s taste)
- oil for frying
First of all, I insist on one point. This chicken is very tender even after a long wok cooking. Why is it so tender? Because in the recipe it is thighs! Of course, it’s tempting to use whites, which are easier to prepare. But the result is dry! Very dry! So it’s better to take the trouble to bone the thighs to get the full flavor of this dish! Anyway, I would never recommend putting blanks in any of my recipes. I keep them to eat them just grilled when I try to be careful what I eat!
For those of you who are wondering what this garlic and pepper sauce I use is, it is the same one I used in my cooking class in China, but you can find it in Asian grocery stores without any kind of difficulty.
- Start by removing the skin from the thighs. It’s simple, just pull it off! Remove the little bits of fat that are dragging here and there. Then remove the central bone with a good knife. Also, make sure there is no more cartilage!
- Cut the thighs into pieces, cutting them in three lengthwise and three widthwise. Put them in a bowl and add all the other ingredients except peanuts.
- Mix well. At this point, the chicken doesn’t look very appetizing! But I assure you that it is delicious!
- Let the chicken marinate for an hour or two.
- At the last moment, heat a good amount of oil in a wok. When the oil is at the right temperature (you can see it by dipping a wooden chopstick soaked in the marinade, if it boils, it’s good!), cook the chicken. It is better to cook the first quantity, then when it is cooked, put it on an absorbent paper. Continue with another quantity. This way in three times.
- When all the chicken is cooked, drain the oil from the wok into a saucepan and put the wok back on high heat. Let it heat a little before pouring all the cooked chicken. Add the peanuts and cook, stirring constantly.
- Don’t let it burn but it doesn’t happen anyway! However, I left the chicken a long time on high heat.
- Stir then turn off the heat and pour the chicken on a serving dish.
- Serve with sticky rice (my favorite!) or rice cooker rice.