Yesterday`s dinner was chinese style fried chicken in spring onion sauce and deep fried spicy eggplant with pork mince.
The boneless chicken thigh was marinated in shaoxing wine and soya sauce for 2 hours.
I coated it with corn flour before deep frying it for 10 mins.
Result - cripsy and succulent chicken meat with a faint chinese wine taste.
The sauce was a mixture of water, oyster sauce, sugar, sesame oil, vinegar, spring onions and grated ginger.
It looks good and believe me, it was delicious.
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