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Galt Inc

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This dish features tender dark chicken pieces that are coated in a light cornstarch batter and deep-fried until golden and crispy. The fried chicken is then tossed in a rich, glossy sauce made from soy sauce, sugar, vinegar, and aromatics like garlic and ginger. The result is a perfect balance of textures and flavors: the crunch of the fried exterior gives way to juicy meat, while the sauce offers a complex mix of salty, sweet, and tangy notes. It is an excellent choice for family dinners or potlucks, offering a homemade version of popular restaurant-style chicken dishes. Serve it hot over steamed rice for a complete and satisfying meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1351.0
Description
This dish features tender dark chicken pieces that are coated in a light cornstarch batter and deep-fried until golden and crispy. The fried chicken is then tossed in a rich, glossy sauce made from soy sauce, sugar, vinegar, and aromatics like garlic and ginger. The result is a perfect balance of textures and flavors: the crunch of the fried exterior gives way to juicy meat, while the sauce offers a complex mix of salty, sweet, and tangy notes. It is an excellent choice for family dinners or potlucks, offering a homemade version of popular restaurant-style chicken dishes. Serve it hot over steamed rice for a complete and satisfying meal.
Ingredients
  • 1/2 cup Cornstarch
  • 1/4 cup Water
  • 1 1/2 teaspoon Minced garlic
  • 1 1/2 teaspoon Minced gingerroot
  • 3/4 cup Sugar
  • 1/2 cup Soy sauce
  • 1/4 cup White or rice vinegar
  • 1/4 cup Cooking wine
  • 1 1/2 cup Hot chicken broth
  • 1 teaspoon MSG (optional)
  • 3 pound Dark deboned chicken cut
Directions
  1. 1
    In a large bowl, whisk together the cornstarch and water to create a smooth slurry for the sauce.
  2. 2
    Stir in the minced garlic, minced gingerroot, sugar, soy sauce, vinegar, and cooking wine until well combined.
  3. 3
    Add the hot chicken broth and MSG (if using) to the sauce mixture, stirring until the sugar has completely dissolved. Set aside.
  4. 4
    In a separate bowl, combine the chicken pieces with soy sauce and white pepper.
  5. 5
    Beat one egg into the chicken mixture and stir to coat evenly.
  6. 6
    Add cornstarch to the chicken and mix until each piece is thoroughly coated in the batter.
  7. 7
    Drizzle vegetable oil over the coated chicken and toss gently to prevent the pieces from sticking together.
  8. 8
    Heat vegetable oil in a deep pot or fryer to 350F (175C).
  9. 9
    Fry the chicken in small batches until golden brown and crispy, about 5-7 minutes per batch.
  10. 10
    Remove chicken from oil and drain on paper towels.
  11. 11
    Heat a wok or large skillet over medium-high heat with a small amount of oil.
  12. 12
    Add sliced green onions and dried hot peppers, stir-frying briefly until fragrant.
  13. 13
    Give the sauce mixture a good stir and pour it into the wok.
  14. 14
    Bring the sauce to a simmer, then add the fried chicken pieces.
  15. 15
    Toss the chicken gently to coat evenly in the sauce, cooking for 1-2 minutes until the sauce thickens and glazes the chicken.
  16. 16
    Adjust consistency by adding a splash of water if too thick, or a cornstarch slurry if too thin, then serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1351.0kcal
% Daily Value *
Total Fat 51.8g80%
Saturated Fat 14.2g71%
Cholesterol 383.1mg128%
Sodium 2046.2mg86%
Total Carbohydrate 74.8g25%
Dietary Fiber 0.3g2%
Sugars 45.4g
Protein 118.9g238%

* 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

The recipe directions mention "1/4 c Soy sauce" and "1 c Cornstarch" for the chicken coating, which differ from the ingredient list quantities. Adjust these amounts based on the volume of chicken you are coating.

Ensure your oil is fully heated to 350F before adding chicken to ensure it fries rather than absorbs oil, keeping it crispy.

The sauce can be prepared ahead of time and refrigerated. Stir well before using as it may thicken when cold.

For a spicier version, increase the amount of dried hot peppers or add fresh chili slices during the stir-fry step.

Keywords: chicken, deep fried, soy sauce, cornstarch, garlic, ginger, sweet and sour, asian style, glazed chicken, dinner, rice side, crispy, stir fry, vinegar, green onion, hot pepper
Read it online: https://www.chefs-mate.com/recipe/galt-inc/