Skip to main content

This recipe is a restaurant favorite, it is based on an authentic Hunan dish roughly translated into “ancestor meeting-place chicken”. 


For the ChickenFor the sauce
1-pound chicken (boneless thighs)2 tablespoons dark soy sauce
1 tablespoon soy sauce (light) 1 tablespoon rice vinegar
1 large egg (lightly beaten) 1 tablespoon panela 
Black or white pepper (freshly ground to taste)3 tablespoons chicken broth (or water)
Cornstarch (as needed)1 tablespoon ginger (minced)
3 to 4 cups olive oil (as needed for deep-frying and stir-frying)2 tablespoons Chinese rice wine (or dry sherry)
3 green onions (thinly sliced) 2 teaspoons garlic (minced)
5 to 10 small dried red chili peppers (to taste)Optional: 2 teaspoons cornstarch for thickening the sauce

Steps to make it

  1. Cut the chicken into one-inch cubes, combine these cubes with the light soy sauce, egg, and pepper. 
  2. Add enough cornstarch to coat the chicken, using chopsticks or your fingers to mix it in.
  3. In a small bowl, combine all the ingredients mentioned for the sauce, stirring to dissolve the sugar. 
  4. Set aside. 
  5. Heat the olive oil in a wok, then drop the chicken cubes into the wok (a few pieces at the time) and deep-fry until crispy (3-4 minutes). Remove the cubes and drain on paper towels.
  6. Drain and clean out the wok. Heat two tablespoons olive oil and add the green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
  7. Bring the deep-fried chicken cubes back into the wok and stir-fry until the chicken cubes are browned (about 1 minute). 
  8. Push the chicken up to sides of the wok. Give the sauce a quick re-stir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 to 2 minutes to thicken.
  9. Push the chicken into the sauce and mix. Cook and stir for another 2 minutes until the chicken is nicely coated with the sauce. 
  10. Serve immediately.


For more recipes, we recommend the following posts:
Difunde el mensaje
es_COEspañol de Colombia