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Chicken Thighs with Spicy Salt


Chicken Thighs with Spicy Salt
1 Tablespoon vegetable oil
5 cloves garlic, peeled and minced
1 teaspoon coarse salt
1 teaspoon dark soy sauce
1/2 fresh hot pepper, seeded and minced
2 teaspoons Shaoxing or another Chinese rice wine
1 teaspoon sugar
4 chicken thighs, chopped into five to seven pieces each
2 Tablespoons cornstarch
1 Tablespoon potato starch or instant mashed potatoes
2 cups vegetable oil for deep frying
1. In a wok or fry-pan, add the tablespoon of vegetable oil and the garlic and stir-fry for half a minute before adding the salt, soy sauce, and hot pepper pieces and stir-fry another half minute. Remove these ingredients from wok and set aside on a small plate to cool.
2. Mix wine with the sugar and toss with the chicken thigh pieces before adding the cornstarch and the potato starch or instant mashed potatoes. Toss until the chicken pieces are covered with the starch mixture, then set them on a cookie sheet and allow them to dry for one hour.
3. Heat oil for deep frying, then fry half the chicken pieces until crisp about four minutes. Remove them and drain on paper towels. Fry the rest of the chicken pieces the same way. Then put both batches of fried chicken on a platter, and serve.

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