Chicken with Walnuts in Plum Sauce
Asian-style chunks of crispy fried chicken and walnut halves in a sweet and savory ginger plum sauce.
1 cup walnut halves
1 tablespoon beaten egg
1 tablespoon vegetable oil
1 teaspoon cornstarch
6 chicken thighs, boned, skinned and cut into 1/2-inch pieces
1/2 cup vegetable oil
2 tablespoons plum sauce or hoisin sauce
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon granulated sugar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
2 green onions, finely chopped for garnish
- Pour boiling water over walnuts and let stand 5 minutes. Drain and pat dry.
- Combine egg with 1 tablespoon vegetable oil and cornstarch in small bowl. Add chicken pieces and toss gently to coat evenly.
- Heat 1/2 cup vegetable oil in wok over medium-high heat until haze forms. Add walnuts and fry until golden, about 45 seconds. Remove with slotted spoon and drain on paper towels. Add chicken to wok and cook until golden, about 3 minutes. Drain.
- Pour off all but thin film of oil. Return pan to heat, add plum or hoisin sauce, ginger, sugar, soy sauce and sesame oil and stir until combined. Reduce heat and simmer, stirring constantly, until sauce begins to glisten, about 1 to 2 minutes. Add chicken and walnuts and mix thoroughly with sauce. Transfer to heated serving platter and garnish with green onions.
Makes 4 servings.