Published on January 16th, 2013 | by Rachel Budke0
Wok Roasted Chicken
This is my sister and I’s attempt to make our favorite dish from the chinese restaurant that we like to go to. We’ve attempted many times to try and recreate the dish, and this recipe is by far as close as we’ve gotten. It turned out pretty tasty, if I do say so myself.
- 4 chicken breasts, cut into 1.5-2″ pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 cups vegetable oil
- 1/3 cup low sodium soy sauce
- 1 1/3 cups chicken broth
- 1 tablespoon red chili paste
- 1 teaspoon rice wine vinegar
- 2/3 cup brown sugar
- 1 large garlic clove, minced
- 1 shallot, minced
- 2 tablespoons cornstarch
- 1/2 cup peanuts
- 10 whole dried red chile peppers, for garnish!
- Stir together the flour, salt and ground ginger. Coat each piece of chicken evenly with the mixture.
- Heat the vegetable oil in a medium/small sized pot until it just starts to bubble.
- Add the chicken pieces, about 5 at a time, and cook until the chicken is a golden brown color. This should take about 4 minutes. If you’re concerned whether the chicken is cooked enough, use a meat thermometer. The internal temperature of the chicken should be 165°F.
- When the chicken is cooked, place it on a plate with a paper towel to soak up the excess oil. Continue frying until all of the chicken is cooked. Click here for information on how to dispose of used cooking oil. Since we only used 1 1/2 cups of oil, option 14 is certainly an okay choice, but it’s up to you!
- In a wok or large pan on medium heat, stir together the remaining ingredients and cook until the sauce thickens up, about 5-7 minutes.
- Add the chicken to the sauce, making sure every piece is coated.