Crispy Fried Chicken In Creamed Corn Gravy topped in freshly steamed rice is one of the most common lunch orders in Hong Kong when I was there.
- 600g chicken thigh fillet
- 1 cup flour
- 1/2 cup + 1 tbsp cornstarch
- 2 eggs, beaten
- 1 1/2 cups corn kernels, best to use fresh ones
- 2 cups chicken stock
- 1 tbsp sugar
- 1/4 cup water
- 1 tbsp sesame oil
- spring onions, chopped
- freshly ground black pepper
- oil for deep frying
- In a sauce pan combine together corn, chicken stock and sugar. Bring to a boil and simmer for 15 minutes, if using fresh corn simmer for 30 minutes.
- Mix water and 1 tbsp cornstarch together then pour into the sauce pan. Simmer until sauce thickens
- Slowly pour 1 beaten egg into the sauce pan while lightly stirring to form strands.
- Add sesame oil then season with salt. Remove from heat then set aside
- Prepare a deep fryer or wok with enough oil for deep frying.
- Using the back of the cleaver pound chicken fillets until it’s flattened and even in thickness.
- Season chicken fillets with salt and pepper. Set it aside.
- Place and mix together flour and 1/2 cup cornstarch in a bowl with cover set aside.
- Place 1 beaten egg in a shallow dish then dip chicken fillets one at a time.
- Place chicken inside the bowl with flour mix one or two at a time then cover and shake to coat chicken evenly.
- Deep fry chicken until cooked then place in a paper lined towel to remove excess oil.
- Pour corn sauce on top then garnish with spring onions then serve.