• Hainanese chicken chop with ginger vinegar (Adam Liaw)Source: Adam Liaw

Chicken thighs are marinated in a flavourful mix of Asian condiments like soy sauce and Shaoxing wine, before being coated in crushed crackers and fried until dreamily crisp and golden.

Serves
4

Preparation

25min

Cooking

10min

Skill level

Easy
By
Average: 3.7 (15 votes)
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Ingredients

  • 4 chicken thigh cutlets, skin-on, bone removed
  • 750 ml (3 cups) vegetable oil, for deep frying
  • 60 g (½ cup) cornstarch
  • 2 eggs, lightly beaten
  • 8 cream crackers, crushed
  • ¼ cup roughly chopped coriander, to serve

Marinade

  • 1 tsp soy sauce
  • 1 tsp Shaoxing wine
  • 2 tsp oyster sauce
  • 1 garlic clove, minced
  • 2 tsp cornstarch
  • 1 tsp sesame oil

Ginger and onion vinegar

  • 3 tbsp rice vinegar
  • 2 tbsp caster sugar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 5 thin spring onions, finely sliced
  • 1 tsp sesame oil
  • 1 tsp grated ginger

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 1 hour

 
  1. For the marinade, place all the ingredients in a bowl and stir to combine.
  2. Add the chicken to the marinade, toss to coat well, then cover and refrigerate for 1 hour.
  3. Heat the oil in a heavy – based saucepan to 175˚C. Dredge the chicken in the cornstarch, then the egg, then coat in the crushed cream crackers. Fry the chicken for about 6 minutes or until cooked through. Drain on a wire rack.
  4. Meanwhile, for the ginger and onion vinegar, combine all the ingredients in a bowl and set aside.
  5. To serve, thickly slice the chicken, dress with the vinegar and scatter with the coriander.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.