Fried Chicken Sauce

This vibrant sauce combines the nutty crunch of fried peanuts with a balanced mix of soy, vinegar, and aromatics to create a complex flavor profile. While traditionally served alongside steamed shrimp or crispy chicken, this versatile condiment adds an instant boost of umami and texture to any Asian-inspired dish. The interplay of sweet, sour, and salty notes makes it an ideal accompaniment for weeknight dinners or weekend gatherings. Simple to whip together with pantry staples, this sauce elevates basic ingredients into a restaurant-quality experience, offering a satisfying crunch and robust taste that pairs beautifully with rice or noodles.

Cooking Method: Frying, Steaming, Stir Frying

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 411.6

Description

This vibrant sauce combines the nutty crunch of fried peanuts with a balanced mix of soy, vinegar, and aromatics to create a complex flavor profile. While traditionally served alongside steamed shrimp or crispy chicken, this versatile condiment adds an instant boost of umami and texture to any Asian-inspired dish. The interplay of sweet, sour, and salty notes makes it an ideal accompaniment for weeknight dinners or weekend gatherings. Simple to whip together with pantry staples, this sauce elevates basic ingredients into a restaurant-quality experience, offering a satisfying crunch and robust taste that pairs beautifully with rice or noodles.

Ingredients

2 Tablespoons fried peanuts,
12 Large shrimp
1 Egg white, lightly beaten
2 Tablespoons cornstarch
12 Small Chinese wine cups or

Directions

1
Heat oil in a wok or deep skillet over high heat until shimmering.
2
If using chicken, cut breast into 1/4 inch by 3/4 inch strips and toss with salt, egg white, wine, and cornstarch until evenly coated.
3
Deep fry the coated chicken pieces for about 30 seconds until lightly golden, then drain on paper towels.
4
Pour out all but 1 teaspoon of oil from the wok.
5
Add minced garlic and ginger to the remaining oil and stir-fry for a few seconds until fragrant.
6
Stir in soy sauce, vinegar, and sugar, mixing well to dissolve the sugar.
7
Return the fried chicken to the wok along with dried chilies and scallions.
8
Toss everything together over high heat for 3-4 minutes until the sauce thickens and coats the chicken.
9
Just before serving, stir in the fried peanuts to add crunch and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 411.6kcal

% Daily Value *
Total Fat 4.8g8%
Saturated Fat 0.6g3%
Cholesterol 228.0mg76%
Sodium 480.7mg21%
Total Carbohydrate 18.1g7%
Dietary Fiber 0.7g3%
Sugars 2.1g
Protein 32.5g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is fancifully named after the pi pa, a classical Chinese stringed instrument, which the shrimp are thought to resemble in traditional preparations.

Whole shrimp can be dipped into a blended shrimp paste and steamed as an alternative protein base.

Prepared components can be set aside for a few hours; deep-fry the protein just before serving to maintain crispiness.

Adjust the ratio of soy sauce to vinegar to suit your preference for saltiness versus tanginess.

Keywords: sauce, fried chicken, asian, savory, umami, soy sauce, vinegar, peanuts, garlic, ginger, stir fry, condiment, quick, easy, dinner, flavor, spice, chinese, wok, crispy

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-74/