Tomato Braised Chicken

Name: Tomato Braised Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 250 g Chicken pieces (soaked, washed, cut into 6 cm long, 3 cm wide rectangular blocks); 250 g Tomatoes (stem removed, washed, cut into thick slices); 500 g (actual use 50 g) Peanut oil; 15 g Spicy soy sauce; 5 g Chili powder; 15 g Cooking wine; 2 g Fine salt; 20 g Sugar; 2 g MSG; 1 Egg (cracked into a small porcelain bowl, mixed with cornstarch slurry into an egg batter); 5 g Scallion (washed and finely chopped); 250 ml Chicken stock; 5 g Ginger (washed and finely chopped); 10 g Cornstarch slurry; 10 g Sesame oil

Korean-style braised dish: chicken pieces are dipped in egg batter, fried until golden, then braised together with tomatoes. The finished dish has a vibrant red-and-yellow hue and a balanced sweet, sour, salty, and spicy flavor—rich but not greasy.

1h 0m

Easy

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Ingredients

Chicken pieces (soaked, washed, cut into 6 cm long, 3 cm wide rectangular blocks) 250 g

Tomatoes (stem removed, washed, cut into thick slices) 250 g

Peanut oil 500 g (actual use 50 g)

Spicy soy sauce 15 g

Chili powder 5 g

Cooking wine 15 g

Fine salt 2 g

Sugar 20 g

MSG 2 g

Egg (cracked into a small porcelain bowl, mixed with cornstarch slurry into an egg batter) 1

Scallion (washed and finely chopped) 5 g

Chicken stock 250 ml

Ginger (washed and finely chopped) 5 g

Cornstarch slurry 10 g

Sesame oil 10 g

Instructions

Marinate the chicken

Soak and wash the chicken pieces, then cut them into 6 cm long, 3 cm wide rectangular blocks. Place them in a porcelain bowl, add the fine salt, cooking wine, and chili powder, and marinate until well seasoned. Set aside.

Coat with egg batter

Crack the egg into a small porcelain bowl, add the cornstarch slurry, and stir until smooth to form an egg batter. Add the chicken pieces and toss until evenly coated.

Prepare the aromatics

Remove the stems from the tomatoes, wash them, and cut into thick slices. Wash the scallion and ginger and finely chop both. Set aside.

Fry the chicken

Heat a wok over high heat and add the peanut oil. When the oil reaches 40–50% hot, carefully slide in the battered chicken pieces, gently separating them with chopsticks. Once the chicken turns white and cooks through, drain through a sieve. Reserve the remaining oil in a container.

Braise

Wipe the wok clean and add 25 g of peanut oil. When hot, add the chopped scallion and ginger and stir-fry until fragrant. Add the fried chicken, spicy soy sauce, cooking wine, fine salt, sugar, and chicken stock, and bring to a boil. Cover the wok, reduce to low heat, and braise for about 20 minutes. Then add the tomatoes and MSG, continue to braise briefly, stir evenly to combine, and remove from the heat.