FRIED CHICKEN IN BLACK VINEGAR SAUCE

This is a fragrant, sweet and sourish chicken dish that is easy to prepare yet delicious served with piping hot rice. The original recipe uses deep frying method but I pan fried the marinated chicken pieces then braised them with the vinegar sauce.

It is much easier to cook it this way and less oil is needed especially when I used a non-stick wok.

Recipe adapted from Yum Yum Magazine No. 67 [with slight modifications]

Ingredients

[serves 3]

300 gm chicken thighs – cut bite size pieces 

6 pieces tofu puffs [optional]

Marinade

¼ tsp salt

½ tsp sesame oil

Dash of pepper

1 ½ tbsp cornstarch + 1 tbsp water

Sauce [Combine]

1 tbsp brown sugar

2 tbsp light soy sauce

4 tbsp black vinegar

150 ml water 

1. Marinate chicken pieces with marinade for at least 30 minutes.
2. Heat 1 tbsp oil in non-stick wok, pan fry marinated chicken pieces until golden brown, add in tofu puffs. 
3. Pour in the sauce ingredients. Bring to boil and taste to adjust seasoning. 
4. Lower heat and simmer for about 15-20 minutes until chicken and tofu puffs are tender and sauce reduced slightly.
5. Dish up to serve.
   
   
   
   
   

This post is linked to the event, Little Thumbs Up August 2015 [Brown Sugar and Molasses]  organised by Doreen from My Little Favourite DIY and Zoe, Bake for Happy Kids hosted by Jess of Bakericious

Socializer Widget By Blogger Yard

SOCIALIZE IT →

Tweet

FOLLOW US →

SHARE IT →