Twice-Fried Chicken Thighs with Plum Sauce
Plum sauce, a sweet and sour condiment commonly served in Chinese restaurants, is easy to make with plum preserves.
Makes 4 servings
|1||tablespoon ivory-colored sesame seeds (optional)|
|1/2||cup Plum Sauce|
|1||cup peanut oil|
|1||to 1-1/4 pounds boneless skinless chicken thighs, cut into strips|
|4||medium carrots, cut into julienne strips|
|4||green onions, sliced|
|1/2||teaspoon red pepper flakes|
|Hot cooked rice|
- Heat wok over medium-high heat until hot. Add sesame seeds; cook and stir 45 seconds or until golden. Remove to small bowl, reserve.
- Prepare Plum Sauce.
- Heat oil in wok over high heat until oil registers 375°F on deep-fry thermometer. Drop chicken into oil; fry 1 minute. Remove with slotted spoon; drain on paper towels. Drain oil from wok, reserving 2 tablespoons.
- Add 1 tablespoon reserved oil to wok. Heat over high heat. Add carrots; stir-fry 5 minutes until crisp-tender. Remove from wok; set aside.
- Add remaining 1 tablespoon oil to wok. Add chicken and onions; stir-fry 1 minute. Stir in Plum Sauce, carrots, salt and red pepper. Cook and stir 2 minutes. Serve over rice; top with sesame seeds, if desired.
Check out more recipes for Chinese