Cut 500g chicken thighs into small cubes and marinate with 5g ginger juice, 15g Shaoxing wine, 3g salt, 5g dark soy sauce, and 20g egg white.
Toss the marinated chicken with 15g cornstarch until evenly coated to prepare for velvelting.
Heat 500g peanut oil in a wok to 180°C and deep-fry the chicken cubes until golden brown and crispy, then remove and drain.
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