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Chinese Black Vinegar Chicken Recipe

Ingredients

  • 1 large Chicken Breast (skin off)
  • 80 ml Chinese Black Vinegar (we used Chinkiang Vinegar)
  • 60 ml Light Soy Sauce
  • 1 Tbsp of Dark (Caramel) Soy Sauce (we used Cheong Chan Thick Caramel Sauce)
  • 2 Tbsp of Caster Sugar
  • Cornflour (enough to coat chicken)
  • 1 Egg (beaten)
  • 1/2 tsp of Onion Powder
  • 1/2 tsp of 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.