Stir-fried Chicken with Sauce

Stir-fried Chicken with Sauce

by Autumn Food Studio

4.6 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Sauce is a method of stir-frying Shandong dishes, which is widely spread in the north. The fried chicken with sauce is dark red in color, the meat is tender and delicious, sweet and salty, and if there is only oil and no sauce in the plate after eating, this dish is considered a success. Speaking of this, I suddenly remembered that there is another dish that has the same name as the fried chicken with sauce, which is Gongbao chicken (it was mistakenly written as "Gong Bao chicken"). Many friends can’t tell the difference between the two dishes, thinking they are almost the same, they are all chicken + stir-fry. If you want me to say, the difference is quite obvious.

As a result, fried chicken with sauce is a traditional speciality of Beijing inherited from Shandong cuisine, while Gongbao chicken is a classic Sichuan cuisine born in Sichuan. The difference between the north and the south is very different, which also determines the difference in the taste of the two. The former is sweet and salty with sauce, while the latter is sweet and spicy with lychee.
Secondly, the speciality of fried chicken with soy sauce is "sauce", regardless of whether you like yellow sauce or sweet noodle sauce, fried sauce is the core of this dish; while Kung Pao chicken is smashed with egg white, peanuts and dried Stir-fried chili highlights the taste of the chicken, so people don't use sauce.
Thirdly, there is also Gongbao chicken in Shandong cuisine, but the combination of chicken thigh meat and cashew nuts still highlights the sweet and spicy taste. In fact, it is completely different from sauce fried chicken.

Therefore, the key to making the fried chicken with soy sauce is the stir-fried sauce. It is my personal hobby to use yellow sauce or sweet noodle sauce. After the sauce is fried, the ingredients can be coated without losing the juice, which is the essence of the sauce. Of course, this is not difficult, there are still some tips, and I will share them with you one by one. (The focus is on the last tips, I suggest you take a look before doing it)

Ingredients

Stir-fried Chicken with Sauce

1. These are all ingredients, prepare in advance

Stir-fried Chicken with Sauce recipe

2. Preparation: Cut chicken breast and cucumber into dice-sized dices, cut green onions into small pieces, mince ginger, and set aside

Stir-fried Chicken with Sauce recipe

3. Marinate: add 1 tablespoon of cooking wine and minced ginger to the diced chicken, marinate for a while; make a bowl of water starch, set aside

Stir-fried Chicken with Sauce recipe

4. Blanching: Put the marinated chicken into hot water, and blanch until the chicken's appearance is all discolored, remove the water to control

Stir-fried Chicken with Sauce recipe

5. Sauce: In a cold pan with cold oil, put in a small bowl of yellow sauce, push and fry with the back of a fork, add a spoonful of teriyaki sauce to taste after bubbling

Stir-fried Chicken with Sauce recipe

6. Stir-fry: Stir-fry the sauce until bubbling, add the diced chicken, green onions and diced cucumber in turn, turn to high heat and fry for 1 minute

Stir-fried Chicken with Sauce recipe

7. Thicken: Pour the adjusted water starch into the pot and quickly stir-fry, wait until the sauce evenly wraps the ingredients, then it can be out of the pot

Stir-fried Chicken with Sauce recipe

Tips:

1. The most important thing about this dish is the heat. If the fire is high, it will be easy to paste. If the fire is low, the sauce will not hang on the meat. It is recommended that novices start with the sauce at a low fire. A big bubbling means that the air in the sauce is boiled out, which is easier Hanging juice.
2. The diced chicken needs to be processed in advance. There are two methods: either oiled or cooked, depending on personal preference.
3. Do not stir-fry teriyaki sauce with yellow sauce. Teriyaki sauce can adjust the sweetness. It is most suitable to put it when the yellow sauce is fragrant and bubbling.

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