415g skinless & boneless chicken breast (cut into bite-sized pieces)
Adequate cooking oil for deep-frying
½ tsp chopped garlic
½ tsp chopped young ginger
¼ tsp salt
¼ tsp ground white pepper
1 tbsp Chinese cooking wine
1/3 cup potato starch
1 tbsp gochujang
1 tbsp light soy sauce
3 tbsp mirin
2 tbsp apple cider vinegar
3 tbsp honey
2 tbsp brown sugar
2 tsp extra virgin sesame oil
1 tsp chopped garlic
1 tsp chopped young ginger
1/8 tsp ground white pepper
1 tbsp roasted peanuts (coarsely chopped)
- Rinse, drained and pat-dry the chicken pieces with paper towel.
- Marinate the chicken pieces with marinade ingredients and set aside for 30 minutes.
- Coat the marinated chicken pieces with potato starch evenly.
- Add all the sauce ingredients into a non-stick skillet and bring to a boil. Reduce the heat to medium and simmer until it thicken slightly. Turn off heat and set aside.
- Heat up adequate cooking oil for deep-frying. Deep-fry the coated chicken pieces until lightly golden. Remove and drained.
- Heat up the cooking oil again. Double-fry the chicken pieces until crispy and golden brown. Remove and drained.
- Heat up the sauce again on medium heat. Add in the deep-fried chicken pieces, toss well until evenly coated.
- Dish out to a serving bowl, garnish with coarsely chopped roasted peanuts. Serve.