Oyster Sauce Chicken Recipe
The combination of fried chicken pieces and oyster sauce goes great together. This recipe uses boneless chicken thighs but you could use boneless skinless chicken breasts as well. The chicken is sliced into chunks and then coated with flour and cornstarch and fried in hot oil. The fried chicken pieces are then tossed with a sauce. The sauce gets a lot of its flavor from oyster sauce, soy sauce and vinegar. I like to serve this recipe with rice or pasta. Enjoy.
Oyster Sauce Chicken
Yield: 4 Servings
- 2 1/2lbs boneless chicken thighs (cut into bite size pieces)
- ½ cup flour
- 2 tablespoons cornstarch
- salt and pepper (to taste)
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 cup chicken stock
- 2 tablespoons oyster sauce
- chopped green onions (for garnish)
- Heat oil in a deep-fryer to 375 degrees F. In a large bowl mix together flour, cornstarch, salt and pepper. Toss the chicken pieces in the flour mixture until well coated. Deep fry the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
- While the chicken is cooking prepare the sauce. In a saucepan mix together 2 teaspoons of cornstarch, sugar, soy sauce and vinegar. Slowly stir in chicken stock and oyster sauce and cook over medium low heat until the sauce slightly thickens. Remove from heat and set aside.
- Mix the cooked chicken with the sauce and garnish with green onion.
Adapted from I Love Hawaiian Food Recipes.