This deep fried chicken dish is perfect for fans of Chinese flavours. Garlic, oyster sauce and sugar combine in the marinade before the chicken is deep fried until tender, crisp and slightly sticky. Yum!
- 2kg boneless chicken thighs, chopped into large chunks
- 4 eggs
- 4 tbsp. cornflour
- 4 tbsp. caster sugar
- 6 garlic cloves, minced
- 120g glutinous rice flour
- 4 tsp. salt
- 4 spring onions, thinly sliced
- 4 tbsp. oyster sauce
- 475ml veg oil to fry
In a bowl, whisk together eggs, cornflour, sugar, garlic, rice flour, salt, spring onions and oyster sauce until as smooth as possible. Add the chicken and toss to coat, then cover and leave to marinate overnight.
To cook, take the chicken out of the fridge for at least 20 minutes, then out of the marinade, discarding excess marinade. Heat oil in a large pan very carefully (water and hot oil can cause a fire so be very careful) and add the chicken pieces one at a time. Fry on all sides, turning often, for 20-30 minutes or until the chicken is crisp and completely cooked through.