1
Cut the chicken breast into bite-sized pieces.
2
Season the chicken with salt, onion powder, grated garlic, and grated ginger, mixing well.
3
Add just the egg white from one egg into the chicken mixture, saving the yolk for another use.
4
Mix in the mashed fermented bean curd along with its soaking liquid, the satay sauce, and the apple juice, stirring thoroughly.
5
Finally, stir in the flour so the marinade coats the chicken evenly, then set aside.
6
If coarse sweet potato starch isn't available, make a substitute by mixing cornstarch with water into small firm clumps, crumbling them, and mixing back into dry cornstarch to mimic a coarse texture.
7
Put a portion of the coarse starch into a sealable jar, add 5-8 marinated chicken pieces at a time, shake to coat evenly, then remove and shake off excess starch.
8
Repeat the coating process for all the chicken in about six to eight batches, then let the coated pieces rest for about 15 minutes so the coating adheres well.
9
Heat oil and fry the chicken in batches (without overcrowding) over medium-low heat for about 5-6 minutes until golden and crispy, gently stirring to prevent sticking.
10
Remove the fried chicken and drain on paper towels, then skim out any crumbs from the oil with a fine sieve before frying the next batch, for about three batches total.
11
Once fried, sprinkle with salt and pepper seasoning to taste; dipping sauce is optional.
12
For the dipping sauce, sauté the Laoganma chili sauce with minced garlic until fragrant, then add honey, lemon juice, soy sauce, and hoisin sauce, stirring over medium-low heat until it bubbles, then reduce heat and simmer until it thickens to a syrupy consistency.
13
Plate the crispy chicken and serve with the sauce or seasoning as desired.
PrimedTableBETA
