Eight-Piece Fried Chicken
A Fujian-style dish made from the breast and thigh meat of a tender hen, cut into eight pieces, marinated, deep-fried, and coated with sauce.
Ingredients
Tender hen (about 500g, take breast and leg meat and chop into 8 pieces)
1
Scallion mince (for marinating)
a pinch
Ginger mince (for marinating)
a pinch
Shaoxing wine (part for marinating, last for sauce)
20 g
Sugar (part for marinating, last for sauce)
6.5 g
Soy sauce (for marinating and final sauce)
a pinch
Water caltrop starch (for marinating coating)
6.5 g
Sesame oil (added at the end)
20 g
Hot lard (for frying)
500 g
Instructions
1
Cut and Marinate
Prepare the chicken by removing the feathers and innards. Detach the breast and chop it into 4 pieces, then chop the two legs into 4 pieces. Discard the rest. Place the chicken pieces in a mixture of sugar, Shaoxing wine, soy sauce, scallion, and ginger, stir to combine, and marinate for 20 minutes. Then add the water caltrop starch and mix to coat evenly.
2
Fry and Glaze
Heat the lard (500g) in a wok over medium heat. Place the chicken pieces in the wok and fry until golden brown, then drain off the oil. Add the soy sauce, sugar, sesame oil, and Shaoxing wine, bring to a quick boil, and serve immediately.
