Description
Polynesian Chicken features crispy fried chicken on a bed of stir-fried vegetables, delivering a delightful flavor fusion.
Ingredients
Scale
- 8 oz boneless skinless chicken breast
- salt (to taste)
- 1/8 tsp white pepper
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp paprika
- 1/8 tsp turmeric
- 1/2 cup cold club soda or beer
- 4 cups canola oil
- 2 cloves minced garlic
- 1/2 cup button or cremini mushrooms
- 1/4 cup bamboo shoots
- 1/2 cup red bell pepper
- 2 tsp Shaoxing wine
- 4 cups napa cabbage
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp additional salt
- 1/4 tsp sugar
- 1/2 tsp sesame oil
- 1 tsp oyster sauce
- freshly ground white pepper (to taste)
- 1 cup snow peas
- 3/4 cup hot chicken stock or water
- 1 tbsp cornstarch (mixed with 1 tbsp water)
Instructions
- Prepare the Chicken: Carefully split the chicken breast into two thinner pieces. Sprinkle with salt, white pepper, onion powder, and garlic powder on both sides, then set aside to absorb the flavors.
- Mix the Batter: In a bowl, combine the flour, baking powder, salt, paprika, turmeric, and club soda (or beer). Mix until just combined.
- Heat the Oil: Heat 4 cups of canola oil in a wok or cast-iron frying pan until it reaches 350°F.
- Fry the Chicken: Dip both chicken breasts into the batter, then carefully place them in the hot oil. Fry until golden brown (about 2-3 minutes on each side). Remove and let drain on a wire rack.
- Check for Doneness: Ensure the chicken is cooked through; the juices should no longer be pink. Set aside to rest.
- Stir-Fry the Vegetables: Heat the wok over high heat, add 1 tablespoon of the frying oil. Add minced garlic, mushrooms, bamboo shoots, and red bell peppers. Stir-fry for 30 seconds until fragrant.
- Add Cabbage and Wine: Pour in the Shaoxing wine, followed by the napa cabbage. Stir-fry for another 30 seconds until just wilted.
- Season the Veggies: Stir in the soy sauces, additional salt, sugar, sesame oil, and freshly ground white pepper to enhance the flavors.
- Add Snow Peas: Toss in the snow peas and give them a quick stir. Pour in the hot chicken stock and let it come to a boil.
- Thicken the Sauce: Add the cornstarch and water mixture, stirring for another 30 seconds until the sauce thickens beautifully.
- Plate the Dish: Transfer the vegetable mixture to a plate. Slice the fried chicken into 1½-inch wide pieces and arrange them on top of the vegetables. Serve immediately, ideally over fluffy white rice.
Notes
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Main Course
- Method: Frying and Stir-frying
- Cuisine: Polynesian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Polynesian Chicken