Ingredients 4 Boned Chicken Thighs with skin (about 12 oz) 6-10 small Dried Red Chilies 3/4 inch Piece Fresh Ginger, peeled and sliced 1 Tbsp Double Concentrate Tomato Paste-mixed with 1 Tbsp Water 3 Scallions, green parts only, sliced 1 tsp Sesame Oil Peanut Oil for cooking For the marinade: 2 tsp Light Soy Sauce 1/2 tsp Dark Soy Sauce 1 Egg Yolk 4 Tbsp Potato Flour For the sauce: 1/2 tsp Potato Flour 2 tsp White Sugar 2 tsp Chinkiang Vinegar 1/4 tsp Dark Soy Sauce 2 tsp Light Soy Sauce 3 Tbsp Stock or Water Method Unfold the chicken thighs and lay them, skin side down, on a chopping board. Use a sharp knife to make a few shallow crisscross cuts into the meat-this will help the flavors to penetrate. Then cut each thigh into bite-size slices, an uneven 1/4 inch or so in thickness. Place the chicken slices in a bowl. To make the marinade, add the soy sauces, sugar, and egg yolk to the chicken and mix well, then coat the chicken slices with potato flour. Combine the sauce ingredients in a small bowl; set aside. Use a pair of scissors to snip the dried chilies into 3/4-inch pieces, discarding the seeds. Heat enough oil for deep-frying to 350-400˚F. Add the chicken and deep-fry until it is crisp and golden. (If you are deep-frying in a wok with a relatively small volume of oil, fry the chicken in batches.) Remove the chicken with a slotted spoon and set aside. Pour the oil into a heatproof container, and clean the wok if necessary. Return the wok to a high flame with 2-3 Tbsp of the oil. Add the dried chilies and stir-fry briefly until they are fragrant and just changing color (do not burn them). Toss in the ginger and stir-fry for a few seconds more, then add the tomato paste and stir-fry until the oil is stained a deep orange. Add the mixed ingredients for the sauce, stirring as it thickens. Tip in the chicken and stir vigorously to coat it in sauce. Add the scallions and stir a few times, then, switch off the heat, stir in the sesame oil and serve. |