best way to cook chicken dredged in brown sugar

But even more importantly, this marinade will act as a binder to stick to the dredge before frying! Marinating the chicken with kosher salt, white pepper, soy sauce, Shaoxing wine, grated garlic & ginger, and sesame oil is one of my keys to super flavorful chicken. You can use either chicken breast or chicken thigh for this recipe! Cut the chicken into uniform pieces so they cook evenly when we fry them.

The first step in making this recipe is cutting the chicken into 1″ pieces. Sesame Chicken: Recipe Instructions Cut the Chicken My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. My #1 tip is make sure your cornstarch slurry has not separated before adding it in – I always try to re-stir right before! (But really, you should have white pepper in your pantry! It’s a staple in mine!)Ī cornstarch slurry is a mixture of cornstarch and water that is used in cooking to thicken WITHOUT powdery lumps or additional flavors/colors! This is the secret to so many of your favorite Chinese dishes. I would start with less black pepper and add as you go. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio.

My favorite combination is FLOUR, CORNSTARCH, and BAKING POWDER for frying chicken! When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating. If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!

Best way to cook chicken dredged in brown sugar