Monday, January 3, 2011

Pan-Fried Shaoxing Chicken

These bite-sized chicken pieces are pan-fried, not deep-fried, so I feel less guilty eating them. They are easy to prepare in the mornings, when you need to pack lunch boxes for the kids.

3 chicken thigh fillets
3-4 tbsp Shaoxing Wine
Salt and cornstarch

The day before cooking:

  • Wash and clean the chicken thighs.
  • Pat dry the chicken thighs.
  • Cut the chicken thighs into strips, or bite sized chunks.
  • Put the chicken strips into a ziploc bag.
  • Marinate the strips with Shaoxing Wine.
  • Leave to marinate overnight in the fridge.

On the day you are going to cook:

  • Remove chicken pieces from the bag and discard the liquid.
  • Pour some cornstarch into a bowl.
  • Add some salt to the cornstarch and mix well.
  • Coat the chicken pieces with the cornstarch and salt.
  • Heat up some oil in a frying pan.
  • Pan fry the chicken strips till golden brown on both sides.
  • Remove from pan and leave on a kitchen towel.
  • Remove from kitchen towel to cool before packing into the lunch box, or remove and transfer to a plate lined with some lettuce leaves.

Since the chicken thigh fillets are cut into bite-sized chunks, they cook really fast, as compared to pan-frying a piece of chicken fillet. They are easy to pop into the mouth, and hence, I ended up eating more than what I should =p

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