Part fried chicken, part loaded fries. The potato strips are fried until the surface hardens, rested, then dropped back into the oil so they stay crisp under the seasoning. The chicken gets a short cornstarch marinade and one fry. Everything meets in the wok at the end with aromatics and a shake of barbecue powder.
Home-style · Main
Fried Chicken Strips and Fries Tossed With Dried Chilli
Potato strips and chicken strips get two separate trips through the oil, the potatoes twice for crunch, then everything is tossed together with peanuts, BBQ seasoning and a small handful of dried chillies.
- Prep20 min
- Cook20 min
- Serves2
- LevelMedium
Ingredients
| 200 g | chicken breast , cut into strips |
| 2 | potatoes , cut into strips |
| 50 g | peanuts |
| a small handful | dried chillies |
| as needed | cornstarch, for the chicken marinade |
| 1 spoon | oyster sauce, split between marinade and finish |
| 1 spoon | chicken bouillon powder |
| as needed | BBQ seasoning mix |
| as needed | oil, for frying |
| a little | ginger, garlic and scallion leaves, chopped |
Method
- Cut the potatoes into even strips. Cut the chicken into strips and marinate with cornstarch and half the oyster sauce for 15 minutes.
- Fry the potato strips in medium-hot oil until the surface hardens, then lift them out.
- Fry the chicken strips until golden and cooked through, then lift out.
- Fry the peanuts briefly in the same oil until they just colour, and set aside.
- Return the potato strips to the oil for a second fry so they turn crisp, then drain.
- Leave a little oil in the wok, fry the ginger and garlic until fragrant, then add the peanuts, potato strips and chicken strips and toss.
- Season with the BBQ powder, chicken bouillon and the rest of the oyster sauce.
- Add the dried chillies and toss until evenly coated, then finish with chopped scallion leaves.
Notes
- The double fry is what keeps the fries crisp after the sauce goes on; do not skip the second trip.
- Keep the frying oil at a steady medium heat so the strips colour before they dry out.
Ratios and technique checked against missamy929 on Douguo (香辣薯条炸鸡). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.