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Ingredient
Twice-fried chicken thighs with plum sauce
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Ingredient
1 tablespoon
ivory colored sesame seeds (optional)
1 cup
peanut oil
1-11/4 pounds
boneless skinless chicken thighs,cut into strips
1/2 teaspoon
salt
1/2 teaspoon
red pepper flakes
1 cup
plum preserves
1/2 cup
prepared chutney,chopped
2 tablespoons
packed brown sugar
2 tablespoons
lemon juice
2 cloves
garlic,minced
2 teaspoons
soy sauce
2 teaspoons
minced fresh ginger
Cooking instructions
* Step 1
Heat wok over medium high heat until hot. Add sesame seeds;cook and stir 45 seconds or until golden. Remove to small bowl,reserve
* Step 2
Meanwhile,prepare plum sauce. Combine all ingredients in small saucepan. Cook and stir over medium heat until preserves melt;set aside
* Step 3
Heat oil in wok over high heat until oil registers 375 f on deep-fry thermometer. Drop chicken into oil;fry 1 minute. Remove with slotted spoon;drain on paper towels. Drain oil from wok, reserving 2 tablespoons
* Step 4
Add 1 tablespoon reserved oil to wok. Heat over high heat. Add carrots;stir-fry 5 minutes until crisp-tender. Remove from wok.
* Step 5
Add remaining 1 tablespoon oil to wok. Add chicken and onions;stir-fry 1 minute. Stir in 1/2 cup plum sauce,carrots,salt and red pepper. Cook and stir 2 minutes. Serve over rice;top with sesame seeds,if desired.
Note: if there is a photo you can click to enlarge it
Tag
Chicken thighs
ivory colored sesame seeds (optional)
peanut oil
boneless skinless chicken thighs,cut into strips
medium carrots,cut into julienne strips
green onions,sliced
Salt
red pepper flakes
plum preserves
prepared chutney,chopped
packed brown sugar
lemon juice
garlic/minced
soy sauce
minced fresh ginger
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