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Fried Chicken Sauce

Fried Chicken Sauce recipe image
This recipe delivers a classic Chinese-style savory sauce that transforms simple stir-fried chicken into a restaurant-quality meal. The blend of soy sauce and wine creates a deep, umami-rich base, while cornstarch ensures a silky, glossy coating that clings to every piece. Crisp water chestnuts and celery add essential texture and freshness, cutting through the richness of the fried chicken. Mushrooms contribute an earthy depth that complements the poultry perfectly. This dish is incredibly versatile, making it an excellent choice for busy weeknight dinners or casual gatherings where you want impressive flavor with minimal fuss. It pairs wonderfully with steamed rice to soak up every drop of the delicious sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1379.4
Description
This recipe delivers a classic Chinese-style savory sauce that transforms simple stir-fried chicken into a restaurant-quality meal. The blend of soy sauce and wine creates a deep, umami-rich base, while cornstarch ensures a silky, glossy coating that clings to every piece. Crisp water chestnuts and celery add essential texture and freshness, cutting through the richness of the fried chicken. Mushrooms contribute an earthy depth that complements the poultry perfectly. This dish is incredibly versatile, making it an excellent choice for busy weeknight dinners or casual gatherings where you want impressive flavor with minimal fuss. It pairs wonderfully with steamed rice to soak up every drop of the delicious sauce.
Ingredients
  • 1/2 C Canned mushrooms
  • 1/2 C Celery, sliced
  • 1 Celery stalk, sliced
  • 1/2 C Water chestnuts, sliced
  • 4 Tablespoon Oil
  • 1/4 C Soya sauce
  • 1/4 C Wine
  • 1 1/2 Tablespoon Corn starch, dissolved in
  • 1/3 C Water
Directions
  1. 1
    Cut chicken into 2x2 inch chunks, ensuring pieces are uniform for even cooking.
  2. 2
    Marinate chicken chunks in wine and soy sauce for at least 20 minutes.
  3. 3
    Slice mushrooms, celery, and water chestnuts; set aside ready for cooking.
  4. 4
    Dissolve cornstarch in water in a small bowl; set aside.
  5. 5
    Heat oil in a wok or large skillet over high heat until smoking.
  6. 6
    Add marinated chicken to the hot wok in batches to avoid overcrowding.
  7. 7
    Stir-fry chicken uncovered, browning on all sides until cooked through.
  8. 8
    Transfer cooked chicken to a clean plate and keep warm.
  9. 9
    Reduce heat to medium; add mushrooms, celery, and water chestnuts to the wok.
  10. 10
    Stir-fry vegetables for 2-3 minutes until tender-crisp.
  11. 11
    Return chicken to the wok with the vegetables.
  12. 12
    Pour remaining soy sauce and wine mixture over the chicken and vegetables.
  13. 13
    Stir in the cornstarch slurry and cook for 1-2 minutes until sauce thickens and glazes the chicken.
  14. 14
    Serve immediately while hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1379.4kcal
% Daily Value *
Total Fat 111.6g172%
Saturated Fat 18.4g92%
Cholesterol 207.2mg70%
Sodium 262.2mg11%
Total Carbohydrate 11.0g4%
Dietary Fiber 2.3g10%
Sugars 3.1g
Protein 74.5g149%

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

Keywords: chicken, stir-fry, soy sauce, water chestnuts, celery, mushrooms, cornstarch, wine, wok, chinese, quick dinner, umami, gluten-free option, comfort food, family meal
Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-89/