Fried Chicken Pieces Stewed in Ginger-Scallion Sauce
8-10 pieces of chicken (boneless thighs cut into fourths)
2 cups all-purpose flour
3 tsp salt
2 tsp pepper
1 cup oil for frying
1/4 cup oil for sautéing
2 inch knob ginger, minced
4 stalks scallions, minced
3 tbsp soy sauce
2 tbsp sugar
1/4 cup cornstarch in 1 cup water
Optional: extra scallions as garnish
Take 2 big plastic resealable bags, into each add 1 cup all-purpose flour, 3 tsp salt, 2 tsp ground black pepper, shake to combine. Add 10 boneless chicken thighs that have been cut into fourths, divide them into the 2 bags, then shake bags to coat chicken pieces in flour.
In a big frying pan / skillet, heat 1 cup of oil on medium heat. When the oil is hot, fry the floured chicken pieces in batches, about 8 pieces at a time, till they're slightly browned. Rest the fried chicken on a plate lined with paper towels. Do this with all the chicken.
In a big pot or Dutch oven, heat 1/4 cup of oil on medium heat. When the oil is hot, add a 2-inch knob of ginger, minced, and 4 stalks of scallions, minced, sauté for 2 minutes.
In a small bowl, add 1 cup of water and whisk in 1/4 cup of cornstarch, add this dissolve cornstarch in the pot. Add in 3 tbsp of soy sauce and 2 tbsp of sugar. Then add 3 cups of water, mix it up, and bring to a boil.
When the sauce has thickened, turn down the heat to the lowest level. Add in the chicken pieces, mix it in so all the pieces are covered in sauce, cover with the lid, and let it simmer for 20 minutes, until the chicken is done.
Adjust sweetness and saltiness by adding more sugar or soy sauce, respectively. Serve over some freshly cooked jasmine rice, and enjoy!