Place the cut chicken thighs into a bag and add the 3 TBSP soy sauce and 2 tsp cornstarch. Seal the bag and mix. Set in refrigerator for 1 hour.
In the meantime make the sauce: Combine all sauce ingredients in a small bowl and stir together. Set aside until needed.
Pour the 1 cup of cooking oil into a medium size non stick pan and heat over high heat. Once it begins to lightly smoke add 1/3 of the chicken. Turn heat to medium high. Fry, turning carefully about every minute or so, until golden brown and crisp. About 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat the same process 2 more times with the remaining chicken.
Reserve 3 TBSP of that cooking oil and discard the rest.
Reheat the pan with 1 TBSP oil and add the vegetables, toss to coat with oil. Add more oil if needed (if not discard the remaining oil). Cook over high heat for about 3 minutes. Add the chicken and peanuts and toss or stir together.
Add the sauce and cook until thickened.
Serve with steamed rice and garnish with green onions.
Print Recipe
13 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment