Guyanese Chinese Food: Soy Sauce Fried Chicken
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Ingredients
- 4 cup Water
- 2/3 cup Low Sodium Soy Sauce
- 1/4 cup Dark Soy Sauce
- 1/4 cup Cane Vinegar, any Asian vinegar or white vinegar
- 1/4 cup Brown Sugar
- 1/2 packet (abt 3oz) Dash of Dacy Poultry Brine
- 4 Garlic cloves, sliced
- 2-3 Stalk Scallion, chopped
- 2 Bay Leaves
- 1 thumb Ginger, sliced
- 1 Cinnamon Stick
- 1 tsp Chinese Five Spice
- 1/4 tsp Sichuan Peppercorns (optional)
- 4 lbs Chicken Quarters
- Oil for frying
Dark soy sauce is optional — you can choose to not use it. It will give your chicken a darker color. If you choose not to incorporate it, increase your amount of low sodium soy sauce
Ingredients for Sauce
- 1 cup Brine
- 1 tbsp Oyster Sauce
- 1 tbsp Hoisin Sauce
- 1 tbsp Sugar
- Cornstarch Slurry, 1 tbsp Cornstarch + 2 tbsp water
- 1 tsp Dash of Dacy Asian Sesame Seasoning
- 1/4 tsp White Pepper
- A dash of Accent / MSG
Garnish options: fresh cucumbers, sliced cabbage, julienne carrots, scallions
Directions
- Make brine, add chicken quarters in brine. Brine chicken quarters for 12 – 24 hours in refrigerator covered
- Remove chicken from Brine, set aside
- Pour brine into a large pot
- Cover + bring brine to a boil on medium high heat
- Add chicken quarters to pot, careful not to tear chicken skin
- Reduce heat to simmer until chicken is cooked 20-25 minutes — while baste exposed chicken
- Remove chicken from pot, place on cooling rack for 30-45 minutes so that chicken can cool + air dry
- Heat oil in a large pot, shallow fry or deep fry until brown + crispy, about 5 minutes (chicken is already cooked, it just needs to get crispy)
- While chicken is frying, add all sauce ingredients to a sauce pan, on medium heat whisk until sauce thicken for about 3-5 minutes.
- Chop chicken in pieces (optional) plate and spoon sauce over chicken
- Garnish and serve with Lo Mein, Chow Mein, Fried Rice or White Rice and or chicken vegetables.