Chicken in Hong Kong Sauce

Recipe by
Total Time:
60-90 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Category: Festive Recipe
Cuisine: Asian Recipe
Technique: Braise Recipe
Difficulty: Medium

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4

Ingredients

  • For the chicken:
  • 250g - boneless chicken, cubed into 12-inch pieces
  • oil - for deep frying
  • For the marinade:
  • 1 tbsp - soya sauce
  • 1/2 - Egg
  • 2.5 tbsp - Corn flour
  • 1/2 tsp - white pepper powder
  • 1 tbsp - Vinegar
  • salt - to taste
  • For the Hong Kong sauce:
  • 2.5 tbsp - sliced Ginger
  • 1 tbsp - garlic, chopped
  • 1/2 cup - Spring onions
  • 4 - green chillies, chopped
  • 4 - red chillies, broken
  • Mix in a bowl:
  • 1 tbsp - soya sauce
  • 1/2 tsp - ajinomoto
  • 1/2 tsp - white pepper powder
  • 1 tsp - Sugar
  • 1.5 tbsp - Vinegar
  • 1 cup - Chicken stock
  • 1 tbsp - Corn flour, dissolved in 1/2 a cup of water
  • 1/2 tsp - sesame oil
  • 5 tbsp - oil
  • salt to taste

How to Make Chicken in Hong Kong Sauce

  • Mix all the ingredients for the marinade with the chicken and keep aside in the refrigerator for 1 hour.
  • Deep fry the chicken till done. Remove and keep warm.
  • Heat 2 tablespoon of oil in a wok and saute spring onions, ginger, garlic, green chillies, and red chillies on high heat for 30 seconds.
  • Add the stock and when it simmers, add the ingredients to be mixed in a bowl. Saute for 30 seconds.
  • Now add the fried chicken.
  • After 30 seconds, add the corn flour solution, a little at a time, to reach the desired sauce consistency.
  • After 30 seconds, add the sesame oil.
  • Check seasoning and add salt as desired.