Guangzhou-style Fried Chicken
Inspired from Martin Yan’s China
This chicken recipe was inspired from a street stall in Guangzhou and is featured in Martin Yan’s book, “Martin Yan’s China”. I have never seen a marinade using fermented tofu for fried chicken. It piqued my curiosity for sure!
- 2 cubes (1 oz) red fermented tofu
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 1 lb chicken thighs, boneless/skinless, cut into bite-sized pieces
- oil, for deep frying
- 2 tablespoons cornstarch
- 1 egg
- 1 green onion, chopped
In a medium mixing bowl, mash the fermented tofu into a paste with a fork. Add the sugar, salt and white pepper and mix well. Add the chicken, cover and marinate in the fridge for 1 – 4 hours.
Heat 2 inches of oil to 350F in a wok or medium pot. Mix thecornstarch and a couple eggs in another medium bowl with a whisk. Add the chicken and stir to coat evenly. Working in batches, deep-fry the chicken, stirring gently to prevent them from sticking together until golden brown and crisp (about 5 min). Remove and drain on paper towels.
Put into paper cones, garnish with green onion and serve.
What is your favourite stinky food?