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Chicken with Fermented Bean Curd


Chicken with Fermented Bean Curd
1 pound chicken thigh and breast meat, cut into two-inch even-size pieces
1/4 cup fermented red bean curd, mashed
1/4 cup high-gluten flour
1/4 cup cornstarch
1 Tablespoon crushed brown slab sugar
1/8 teaspoon five-spice powder
2 Tablespoons Chinese rice vinegar
1/8 teaspoon salt and pepper
2 cups vegetable oil
1. Dry chicken pieces with paper towels.
2. Mix mashed bean curd, flour, cornstarch, sugar, five-spice powder, rice vinegar, and salt and pepper and mix with the chicken pieces and set aside covered in the refrigerator for one hour.
3. Heat oil in a wok or a medium-size pot, and deep-fry the chicken until golden color and still a little pink at the bone. Then drain on paper towels for two minutes before putting into a bowl and serving.

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