CC license


Ingredients:
  • 1 lb. boneless and skinless chicken breast or chicken thighs, cut into bite-size cubes
  • 1 cup cornstarch
  • 1 egg (beaten)
  • Oil for deep-frying

Marinade:
  • 2 cubes (about 1 oz.) *red fermented bean curd (南乳)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 3 dashes white pepper powder

*red fermented bean curd is an extremely pungent ingredient that may offend your palate initially. If you are unfamiliar with this ingredient then suggest that you use about a quarter of the maount in your marinade.

Method:
  1. Mash the fermented bean curd in a bowl and add sugar, salt, and white pepper powder. Stir well.
  2. Add the chicken pieces and marinate in the friedge for 1 – 4 hours.
  3. Heat up the oil into a wok for deep-frying.
  4. Dip the chicken nuggets in the beaten egg and then coat with the corn starch evenly.
  5. Deep-fry the chicken until they turn golden brown, remove from the oil and place on paper towels to absorb the excess oil.
  6. Serve immediately and dip with your favorite chili sauce. Suggest Lingham’s hot sauce.