Chinese Fried Chicken with Clilantro Chili Sauce

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Chinese Fried Chicken with Clilantro Chili Sauce
  • Prep Time: 15
  • Total Time: 45
  • Servings: 4.0
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About this Recipe

Try something new tonight with this Chinese Fried Chicken with Cilantro Chili Sauce served with steamed white rice and sautéed bok choy.

Ingredients

SAUCE:
4 Cloves garlic, chopped
1 cup (250 mL) Cilantro, large stems removed
1 cup (250 mL) Chopped green onions
1 Red chili, seeded and chopped
2 tsp (10 mL) Sesame oil
.25 cup (60 mL) Rice vinegar
2 tbsp (30 mL) Hoisin sauce
.33 cup (80 mL) Vegetable oil
CHINESE FRIED CHICKEN:
1 Package (8 pieces) Maple Leaf® Prime® Naturally Boneless Skinless Chicken Thighs
1 tbsp (15 mL) Soya sauce
1 tbsp (15 mL) Rice vinegar
.5 tsp (2 mL) Chinese five spice
1 Green onion, chopped
2 Cloves garlic, thinly sliced
1 tbsp (15 mL) Grated gingerroot
1 tsp (5 mL) Honey
.5 cup (125 mL) Vegetable oil
3 tbsp (45 mL) Flour
3 tbsp (45 mL) Cornstarch

Directions

SAUCE:
PLACE all the ingredients in the bowl of a food processor. Pulse 6-8 times or until combined but slightly chunky with herbs. Set aside.

CHINESE FRIED CHICKEN:
PLACE chicken in a shallow dish. Whisk together the next seven ingredients. Pour over the chicken. Refrigerate for at least 30 minutes.

HEAT oil in a large skillet over medium-high heat. Mix the cornstarch and flour. Lightly dredge chicken pieces in flour mixture. Fry 3-4 minutes per side until the chicken is golden and crispy and the internal temperature reaches 165°F (74°C).. Remove and drain on a paper towel lined baking sheet before serving.

TOSS chicken in sauce and serve.

Notes

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