Crispy Chicken in Peking Sauce
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Peking sauce is used in Chinese cooking, most notably cooking from the region of Beijing. This sauce is sweet and a little bit spicy, often compared to barbecue sauce, since it is used with grilled and roasted foods. It is often made from a base of ingredients like vinegar, soy sauce or paste, and different spices.
- 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
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.
e.g. 50gm onion, 25gm celery, 25gm carrots.
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