Guangzhou-style Fried Chicken

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!

Marinade:

  • 2 cubes (1 oz) red fermented tofu
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper

And then:

  • 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?

One Response to Guangzhou-style Fried Chicken

  1. Kimberly says:

    Garlic! My first rule of cooking is that there is no such thing as too much garlic, unless you are making French toast. And even then, nicely roasted garlic could work well with the sugar and syrup…

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