Chicken in Zongtang Soup

Ingredients

• 400-500g of chicken
• 2 tablespoons of finely chopped garlic
• 1 tablespoon of grated ginger
• 5-8 dried hot peppers
• A few green onions
• The white sesame seeds can be omitted.
• Marinated chicken
• soy sauce: 1 tablespoon
• 1/4 cup of rice wine
• An egg
• A pinch of white pepper
• Corn flour or white rice flour: 4 to 5 tablespoons
• Sauce
• 2 tablespoons of soy sauce
• 2 tablespoons of sugar
• 2 tablespoons of rice vinegar or white vinegar
• tomato sauce: 1 tablespoon
• 3 tablespoons of water
• 1 teaspoon of milkweed powder

Cut the chicken into bite-sized pieces, mix it with soy sauce, rice wine, white pepper, and eggs.

Next, add corn flour or all-purpose flour to coat the surface and create a slightly sticky texture.

The temperature of the oil paint is approximately 170-180 °C.

Fry the chicken pieces individually until they are golden brown.

After removing them, let them rest for 1 to 2 minutes, then fry them again for 30 to 60 seconds to achieve a crispier texture.

In a bowl, first combine the soy sauce, sugar, vinegar, tomato sauce, rice wine, water, and cornstarch.

Leave a small amount of oil paint in the pot, then add the chopped garlic, ginger, and dried chili peppers until they are fragrant.

Be careful not to burn them, as this would make the dish bitter.

Add the sauce and cook until it thickens and begins to bubble.

Next, quickly add the fried chicken and stir quickly to ensure that each piece is well coated in sauce.