- Sauce Ingredients:
- 1 leek, finely sliced (white part only)
- 1 green chili pepper, quartered and finely sliced
- 1/2 green bell pepper, finely diced
- 1/2 cup parsley, finely chopped
- 2 Tablespoons sugar
- 2 Tablespoons vinegar
- 2 Tablespoons soy sauce
- 1/2 Tablespoon sesame oil
- 1/2 cup water
- Chicken Ingredients:
- 1.5-2 pounds boneless chicken thighs
- 1/2 teaspoon black pepper
- 1 Tablespoon oyster sauce
- 1 Tablespoon minced garlic
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 cup cornstarch
- neutral oil
- Ingredients:
- 1 iceberg lettuce
- Sauce Recipe:
- finely cut up all the vegetables
- mix it with the rest of the ingredients and set aside
- Chicken Recipe:
- lightly pound the chicken on both sides with your knife to create little cuts and also flatten out the chicken to make it even
- mix with black pepper, oyster sauce, and garlic in a bowl to make sure all the chicken is lightly seasoned
- add in flour, baking powder and egg
- massage the chicken thoroughly with the added ingredients to make sure it is all coated in the sticky batter
- on a plate, spreaad out the cornstarch
- coat the chicken one by one in a thin layer of cornstarch
- in a deep pan, fill it up an inch high with oil
- heat up the oil on high heat to 375 degrees F
- drop in the chicken one by one – do it in 2 or 3 batches
- fry the chicken for about 2 minutes on each side and take it out onto a strainer/colander to drain the excess oil
- after you are done frying all the chicken, start from the first chicken you fried and fry everything a second time
- fry until golden brown and internal temperature reads 165 degrees F
- remove the done chicken into a strainer again to drain out excess oil
- Recipe:
- slice the fried chicken into thick pieces
- onto a serving plate, rip apart and lay out iceberg lettuce
- lay out all the chicken on top
- spoon out the vegetables from the sauce and sprinkle it all over the chicken
- drizzle the liquid of the sauce all over the top and serve!
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