Main Dishes

Chinese Spring Fried Chicken

Again, this is one of the lovely Chinese with a Pakistani touch, ever popular in Pakistani restaurants and easily re-created in the home.

Chinese Spring Fried Chicken

Print Recipe
Cuisine: Chinese Serves: 2 Cooking Time: 15 minutes

Ingredients

    Stage 1

  • 2 lb chicken, cut into 3 inch pieces (approx. 12 pieces)
  • 2 dstspoons soya sauce
  • 2 tsp salt
  • 2 dstspoons vinegar
  • 2 eggs
  • 4 dstspoons plain white flour
  • Vegetable oil for deep frying
  • Stage 2

  • 4 tsp vegetable oil
  • 2 tsp finely sliced fresh garlic
  • 2 cups chicken stock (a Maggi or similar cube can be used) or water
  • Half cup tomato ketchup
  • 2 dsrtspoons soya sauce
  • 1 tsp salt
  • 2 tbs corn flour mixed into half cup of cold water

Instructions

Stage 1

1

Puncture each chicken piece with a fork, wash with cold water and place in a colander for 10 mins.

2

Place chicken pieces in a bowl, add all of the above ingredients, mix well, until chicken is fully coated, marinate for an hour or two.

3

Heat oil to medium heat in a large wok or frying, add 4 – 5 pieces of coated chicken, deep fry for 3-4 mins or until cooked, remove into an oven proof dish. Keep frying chicken batches until all done.

4

Keep warm in the oven until ready to serve.

Stage 2

5

Place the oil in a small saucepan, add the garlic slices, fry gently until lightly browned, take off heat.

6

Add all other ingredients except cornflour paste, bring to the boil, simmer for 3mins, add the cornflour paste, stir to thicken slightly.

7

Remove chicken from oven and pour the above sauce over the pieces, serve piping hot.

Meal: Main Dishes