serves
4
prep
30 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Episode 4
episode • The Streets With Dan Hong • cooking • 24m
G
episode • The Streets With Dan Hong • cooking • 24m
G
Ingredients
- 500 g boneless skinless chicken thighs, cut into 2.5cm pieces
- 1 tbsp minced garlic
- 1 tbsp light soy sauce
- 1 tbsp Chinese cooking wine
- ½ tsp five spice powder
- ½ tsp white pepper
- ¼ tsp salt
- 1 cup water chestnut starch
For the batter
- ½ cup all purpose flour
- ½ cup water
- ½ tsp baking powder
- Vegetable oil, for frying (can substitute canola oil, peanut oil, or any other frying oil of choice)
- 20-25 Thai basil leaves
- salt and white pepper, to taste
Sweet Sauce
- 25 g ginger grated
- 30 g garlic grated
- 250 ml white vinegar
- 200 g palm sugar
- 220 g white sugar
- 200 g sriracha
- 250 g hoisin sauce
- 150 g oyster sauce
Marinating time: 30 mins
Instructions
- In a large bowl coat the chicken pieces in the minced garlic, light soy sauce, Chinese cooking wine, five spice powder, white pepper and salt. Cover and marinate in the fridge for at least 30 minutes, or ideally overnight.
- In a large bowl whisk together the ingredients for the batter, until smooth. It should be the consistency of pouring cream. Add the chestnut starch to a large bowl and set aside.
- Add the marinated chicken to the batter. Coat the chicken in batches in the chestnut starch. Place on a plate until ready to fry.
- Heat your vegetable oil in a large wok to 160°C. Fry the chicken in batches for 4-5 minutes or until the chicken is cooked through and the crust is golden and crispy. In the last 20 seconds of frying add the Thai basil (ensure it is thoroughly dried). Use a metal spider to carefully remove the chicken and basil. Transfer to a plate lined with a paper towel. Allow to drain for a minute or so.
- Add all of the ingredients for the sauce to a saucepan, mix to incorporate the sugars. Place on medium-high heat, bring to a boil and reduce to simmer for 5 minutes or until thick. Stir occasionally.
- In a large bowl coat fried chicken in a ladle of sauce. Excess sauce can be stored in an airtight container in the fridge. Place the chicken on your serving plate, without too much excess sauce, garnish with deep fried Thai basil leaves.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Episode 4
