Chinese Crispy Chicken with Scallion Soy Dressing
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Twice-fried chicken thigh in a potato starch coating is sliced onto torn lettuce and buried under sliced scallion and cheongyang chili, a sharp Korean green chili.
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The sauce, equal parts soy sauce and vinegar with sugar, is poured over just before eating.
Ingredients
Instructions
- 1
Tear the lettuce into bite-sized pieces, rinse in cold water, drain, and thinly slice the scallion and chili pepper.
- 2
Mix soy sauce, vinegar, sugar, and 2 tbsp of water in a bowl, stirring until the sugar dissolves to complete the sauce.
- 3
Remove fat from the chicken thigh, season with salt, and coat with potato starch, pressing firmly.
- 4
Put the chicken in vegetable oil heated to 180C and double-fry for 6 minutes until the surface is firm and crispy.
- 5
Lay lettuce on the bottom of a plate, slice the fried chicken and place it on top, then add the sliced scallions and chilis.
- 6
Pour the prepared sauce evenly over the chicken so it absorbs the flavor, and serve immediately.
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