It’s the Chinese Year of the Horse, and what better way to celebrate than to fire up your wok? This dish combines succulent dark meat with an extremely tasty marinade.
Double-frying the thighs quickly, at high heat, assures the meat is crispy on the outside but still moist on the inside.
Serve with steamed rice and scallion pancakes. Don’t forget the fortune cookies, which you can find in the Asian section of most larger grocery stores.
Fragrant Crispy Chicken
Serves 4
From “Complete Chinese Cookbook” by Ken Hom (Firefly, 2011, $35)
1 1/2 pounds boneless skinless chicken thighs
2 1/3 cups peanut or vegetable oil
2 teaspoons sesame oil
2 tablespoons finely chopped green onions
2 teaspoons sugar
For marinade
3 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
3 green onions
2 slices fresh ginger
1 tablespoon honey
1 teaspoon five-spice powder
1 teaspoon roasted and ground Sichuan peppercorns (available at Asian markets)
Salt and black pepper
Place thighs between 2 pieces plastic wrap and lightly pound them until they are evenly flat. Put them into a bowl and set aside.