Crispy Fried Chicken (Martin Yan’s-Style)
Crispy Fried Chicken Recipe
Adapted from: Martin Yan’s China
1 lb. boneless and skinless chicken breast or chicken thighs, cut into bite-size cubes
1 cup cornstarch
1 egg (beaten)
Oil for deep-frying
2 cubes (about 1 oz.) red fermented bean curd (南乳)
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
3 dashes white pepper powder
Mash the fermented bean curd in a bowl and add sugar, salt, and white pepper powder. Stir well.
Add the chicken pieces and marinate in the friedge for 1 – 4 hours.
Heat up the oil into a wok for deep-frying. Dip the chicken nuggets in the beaten egg and then coat with the corn starch evenly. Deep-fry the chicken until they turn golden brown, remove from the oil and place on paper towels to absorb the excess oil.
Serve immediately and dip with your favorite chili sauce. I recommend dipping with Lingham’s hot sauce.
If you haven’t yet acquired the taste of the fermented bean curd, use slightly lesser of it in your marinate.
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