Recipe of Quick Twice-fried chicken thighs with plum sauce
Hey everyone, it's Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Favorite Twice-fried chicken thighs with plum sauce. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Twice-fried chicken thighs with plum sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Twice-fried chicken thighs with plum sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can have Twice-fried chicken thighs with plum sauce using 16 ingredients and 5 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Twice-fried chicken thighs with plum sauce:
- 1 tablespoon ivory colored sesame seeds (optional)
- 1 cup peanut oil
- 1-11/4 pounds boneless skinless chicken thighs,cut into strips
- 4 medium carrots,cut into julienne strips
- 4 green onions,sliced
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- Hot cooed rice
- Plum sauce ingredients
- 1 cup plum preserves
- 1/2 cup prepared chutney,chopped
- 2 tablespoons packed brown sugar
- 2 tablespoons lemon juice
- 2 cloves garlic,minced
- 2 teaspoons soy sauce
- 2 teaspoons minced fresh ginger
Steps to make Twice-fried chicken thighs with plum sauce
- Heat wok over medium high heat until hot. Add sesame seeds;cook and stir 45 seconds or until golden. Remove to small bowl,reserve
- Meanwhile,prepare plum sauce. Combine all ingredients in small saucepan. Cook and stir over medium heat until preserves melt;set aside
- Heat oil in wok over high heat until oil registers 375 f on deep-fry thermometer. Drop chicken into oil;fry 1 minute. Remove with slotted spoon;drain on paper towels. Drain oil from wok, reserving 2 tablespoons
- Add 1 tablespoon reserved oil to wok. Heat over high heat. Add carrots;stir-fry 5 minutes until crisp-tender. Remove from wok.
- Add remaining 1 tablespoon oil to wok. Add chicken and onions;stir-fry 1 minute. Stir in 1/2 cup plum sauce,carrots,salt and red pepper. Cook and stir 2 minutes. Serve over rice;top with sesame seeds,if desired.
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