Street-Style Crispy Chicken

While visiting Guangzhou, I came across a street vendor selling crispy little nuggets of chicken flavored with red fermented bean curd. How unusual! And how absolutely delicious! Typically, bean curd is fermented in rice wine and chiles. I like the intense flavor of red fermented bean curd for cooking or marinating.

2 cubes (about 1 ounce) red fermented bean curd
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground {white pepper}
1 pound boneless chicken thighs, cut into 1/2-inch wide strips
 vegetable oil for deep frying
2 tablespoons cornstarch
1  egg
1  green onion, green part only, chopped
To make the marinade, in a medium bowl mash the bean curd to a paste with the tines of a fork. Add the sugar, salt, and white pepper and mix well. Add the chicken, cover, and marinate in the refrigerator for 1 hour or up to 4 hours.

Pour the oil into a wok, stir-fry pan, or 2 quart saucepan to a depth of 2 inches and heat to 350 degrees. Mix the cornstarch and egg with a whisk in a medium bowl. Add the chicken and stir to coat evenly. Working in batches, deep-fry the chicken, stirring gently to prevent the pieces from sticking together, until golden brown and crisp, about 5 minutes per batch. Remove with a wire strainer or slotted spoon and place on paper towels to drain.

Divide the chicken among 4 parchment paper cones, little brown paper bags, or individual bowls. Garnish each with some of the green onion and serve.

Ease of Preparation: Moderate

Preparation Time: 10-15 min
refrigerate 1 to 4 hours

Cook Time: 20-30 min

Servings: 4

Recipe By: Martin Yan

From:  Martin Yan's China
Used with permission of Chronicle