Garlic Brown Sugar Chicken

ineskohl.info

Tracey Phillips

8 chicken thighs

3 tablespoons of chili/garlic sauce (see photo below)

2 tablespoons of cornflour

1 crushed clove of garlic

1 tablespoon clear soy sauce

1 tablespoon dark soy sauce

1 teaspoon of sugar

1 tablespoon of Chinese wine (special for cooking)

2 teaspoons of toasted sesame oil

1 egg white

1 teaspoon of garlic powder (not semolina, powder!!!!)

A -a good handful of unsalted peanuts (roasted or not, to everyone’s taste)

oil for frying

First of all, I insist on one point. This chicken is very tender even after a long wok cooking. Why is it so tender? Because in the recipe it is thighs! Of course, it’s tempting to use whites, which are easier to prepare. But the result is dry! Very dry! So it’s better to take the trouble to bone the thighs to get the full flavor of this dish! Anyway, I would never recommend putting blanks in any of my recipes. I keep them to eat them just grilled when I try to be careful what I eat! First of all, I insist on one point. This chicken is very tender even after a long wok cooking. Why is it so tender? Because in the recipe it is thighs! Of course, it’s tempting to use whites, which are easier to prepare. But the result is dry! Very dry! So it’s better to take the trouble to bone the thighs to get the full flavor of this dish! Anyway, I would never recommend putting blanks in any of my recipes. I keep them to eat them just grilled when I try to be careful what I eat!

For those of you who are wondering what this garlic and pepper sauce I use is, it is the same one I used in my cooking class in China, but you can find it in Asian grocery stores without any kind of difficulty.

Directions at ineskohl.info

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