Executive Chef Chris Yeo
Sino Restaurant & Lounge
SAN FRANCISCO, CA
1 pound chicken drummettes (Frenched)
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
2 tablespoons dark soy sauce
1/4 cup light soy sauce
2 tablespoons black or red rice vinegar, or red wine vinegar
2 tablespoons chicken broth or water
1/2 teaspoons granulated sugar
1/2 cup oyster sauce
A few drops sesame oil
1 tsp cornstarch + 1 tsp water
Place chicken drummettes in a large container or bowl. Mix all ingredients for marinade, and pour over chicken. Marinate the chicken for 30 minutes.
In a saucepan, mix the first seven ingredients for the sauce and bring to a boil. Combine the cornstarch and water, and drizzle into hot sauce. Simmer until slightly thick, and turn off heat.
Cornstarch for dredging
1/4 cup Hunan Chili Sauce, or as desired
1/2 cup skinless, unsalted peanuts (ground)
Bunch scallions, chopped
Oil for deep frying
Heat the oil for deep-frying to between 360° and 375°F. Remove chicken from marinade and lightly coat with cornstarch. Place chicken into fryer or wok, and deep fry for about 5 minutes or until chicken is golden brown and cooked through. Remove chicken from oil and drain either on a towel, or in the basket.
Place drained chicken and sauce into a large bowl and toss to coat. Place chicken lollipops on a platter and garnish with ground peanuts and scallions.