Crispy Chicken in Peking Sauce Recipe
by Chef Boy Logro
1 whole approx. 1 kilo chicken
1 tsp Dark mushroom soy sauce
1 tsp Oyster sauce
½ tsp Japanese soy sauce
½ tsp Sesame oil
5 pcs Star Anise
50 grms Mirepoix
1 cup White sugar
50 grms Cornstarch
1 liter Water
½ tsp Salt
5 pcs Black pepper(whole)
1 pc Bay leaf
Instructions:
1.Have ready deep stock pot. Pour water, Kikkoman, dark mushroom soy sauce, oyster sauce, sesame oil, star anise, mirepoix, white sugar, salt, black pepper and bay leaf.
2. Add the chicken, simmer for 1 hour, remove from stock pot, then hang and drain until the water completely drains out.
3. Have ready fat heated oil then deep fry the chicken until crispy.
4. Caramelize the sugar. The remaining peking stock may be added, then thicken with cornstarch.
Tip:
Mirepoix is a mixture of chopped 50% white onions, 25% celery (stalk), and 25% carrots.
e.g. 50gm onion, 25gm celery, 25gm carrots.
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