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