Fruit Juice Pan-fried Chicken
A celebrated Zhejiang specialty: batter-coated chicken breast is pan-fried until set, finished with a glossy fruit juice glaze, and served with shrimp chips on the side.
Ingredients
Chicken (cut into large pieces, tenderized with the back of a knife, then cut into small pieces about 1.2 inches long, 0.9 inches wide, and 0.1 inch thick)
500 g
Beaten egg (whisked well)
60 g
Fruit juice (for final seasoning)
200 g
MSG (for marinating)
a pinch
Raw oil (for marinating)
a pinch
Cornstarch (for coating)
60 g
Shrimp crackers (fried until crisp, used as a side garnish)
20 g
Shaoxing wine (splashed in during cooking)
Peanut oil (150 g consumed)
750 g
Light soy sauce (for marinating)
a pinch
Instructions
1
Prepare the Chicken
Cut the chicken into large pieces, tenderize each piece with the back of a knife, then cut into small pieces about 1.2 inches long, 0.9 inches wide, and 0.1 inch thick (chicken breast portions). Marinate first with MSG and light soy sauce, then mix in the beaten egg and cornstarch until well combined.
2
Fry the Shrimp Crackers
Heat a wok over high heat, add the peanut oil, and when it reaches 120 °C, drop in the shrimp crackers and fry until crisp and puffed (turning constantly), then remove and drain off the oil.
3
Pan-fry the Chicken
Arrange the chicken pieces in the oiled wok and pan-fry until firm and opaque, drain off the excess oil, splash in the Shaoxing wine, then add the fruit juice and finishing oil, toss to coat, plate up, and garnish with the fried shrimp crackers around the edge.
