Main Dishes

Hakka Chili Chicken | Indo-Chinese Fried Chicken

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Prep:
1 hour, 15 minutes
Cook:
25 minutes
Serves:
4
people
Hakka Chili Chicken | Indo-Chinese Fried Chicken
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Ingredients

Marinade:

  • 4 boneless skinless chicken thighs
  • 1” knob ginger, grated
  • ¼ tsp (1g) white pepper
  • ¼ tsp (>1g) fresh ground black pepper
  • 1 Tbsp (16g) dark soy sauce
  • 1 tsp (8g) shaoxing wine
  • 1 egg white
  • 2 Tbsp (30g) kosher salt

Dredge:

  • ½ cup (80g) all-purpose flour
  • 2 Tbsp (20g) cornstarch
  • ¼ tsp (1g) baking soda
  • Kosher salt to taste
  • 2 quarts (950ml) vegetable oil for frying

Sauce:

  • 4 Thai chilis
  • 2 green onions, medium diced
  • 1 small yellow onion, medium diced
  • 3 cloves garlic, finely chopped
  • ½” knob ginger, grated
  • ¼ cup (60ml) chicken stock
  • 1 Tbsp (10g) vegetable oil
  • 2 tsp (14g) Sriracha
  • 4 tsp (28g) dark soy sauce
  • 1 tsp (7g) light soy sauce
  • 1 tsp (7g) Shaoxing wine
  • 1 tsp (7g) white vinegar
  • 1 tsp (7g) ketchup
  • 1 tsp (3g) white pepper
  • 4 tsp (16g) sugar
  • 1 bunch cilantro, chopped, for garnish

Directions

  1. Dice chicken into 1” cubes. Combine in a small mixing bowl with ginger, white pepper, black pepper, dark soy sauce, Shaoxing wine, egg white, and kosher salt. Mix together until chicken is fully coated. Let marinate for 30 minutes to 1 hour.
  2. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C).
  3. Begin preparing your sauce by cutting Thai chilis, green peppers, onions, and garlic. Grate ginger and set aside for sauce assembly.
  4. In a medium mixing bowl add chicken stock, sriracha, dark soy, light soy, Shaoxing wine, white vinegar, ketchup, white pepper, and sugar. Whisk together until fully homogeneous. 
  5. Add all-purpose flour, cornstarch, and baking soda to marinated chicken and mix thoroughly to create a batter.
  6. Working in batches, fry pieces of chicken in hot oil for 5 minutes at a time. Using a mesh strainer, transfer par cooked chicken to a paper towel-lined baking tray.
  7. Bring oil temperature to 375°F (190°C) and fry chicken again for another 2-3 minutes or until golden brown and crispy. Using a mesh strainer, transfer cooked chicken to a paper towel-lined baking tray.
  8. In a wok, heat vegetable oil. Add garlic once it begins to get hot and saute over medium-low heat until the garlic becomes fragrant.
  9. Add sliced thai chilis and saute for 1-2 minutes. Add diced onion and green onion and saute for 2 minutes.
  10. Add liquid mixture and cook for 1-2 minutes until the sauce begins to thicken and the vegetables begin to cook.
  11.  Add cooked chicken and toss to coat chicken pieces in the sauce.
  12. Transfer sauced chicken to a plate and garnish with chopped cilantro.

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