80mlChinese Black Vinegar (we used Chinkiang Vinegar)
60mlLight Soy Sauce
1Tbspof Dark (Caramel) Soy Sauce (we used Cheong Chan Thick Caramel Sauce)
2Tbspof Caster Sugar
Cornflour (enough to coat chicken)
1Egg (beaten)
1/2tspof Onion Powder
1/2tspof Salt
Peanut or Grapeseed Oil (for frying)
Coriander (for garnish)
sliced Red Chillies (for garnish)
Instructions
Start making the sauce by combining the black vinegar, light soy sauce, dark soy sauce and caster sugar in a small saucepan.
Heat the sauce over low heat and stir until sugar dissolves. Set sauce aside.
Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl.
Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius.
Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl.
Deep fry the chicken until golden brown or cooked. This may take 5-10 minutes depending on the thickness of the chicken.
Lift chicken out and place onto serving platter. Pour the sauce over while the chicken is still hot and you should hear a nice sizzle as the liquid hits the hot oil on the chicken.
Garnish with coriander leaves and sliced chillies and serve immediately.
Notes
Adapted from a modified version of Adam Liaw's (Two Asian Kitchens) Black Vinegar Chicken Nanban.