I have no idea where or how this dish originated. There is hardly any information on Google, even though I have tried researching. All I can remember is that I had this dish at a friend's gathering dinner. He cooked up a storm and this is one of the standout dishes.
Of cos, I have to ask him for the recipe. He further explained that this is somewhat similar to General Tso's chicken. The difference is the sweetness of the sauce; hence maltose chicken.
If you have trouble getting your hands on maltose, you can use honey (just make sure it is real honey and not some man-made syrup). But you have to call it Honey Chicken instead.
If you wanna find out more about maltose, visit this page from TheWokofLife. The information that they provide is very comprehensive. On a side note, besides honey, I think Maple Syrup would be awesome as well. Well of cos, it would be called Maple Chicken, right?
Ingredients:
(Serve 4)
Chicken
Chicken Breast Boneless Skinless Coarsely Diced, About 500g
Baking Soda, 1 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Batter:
Egg, 1
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Beer, 150g
Baking Powder, 10g
Corn Starch, 65g
Unbleached All Purpose Flour, 105g
Sesame Oil, 2 TBSP
Sauce:
Ketchup, 85g
Granulated Sugar, 50g
Maltose or Pure Honey or Maple Syrup, 50g
Chicken Stock Homemade, 50g
Dark Soy Sauce, 1 TBSP
Maltose Chicken:
Grapeseed / Sunflower / Canola / Peanut Oil, For Frying
Green Onions Coarsely Sliced, A Handful
Sesame Seeds, For Garnishing
Equipment:
Dutch Oven
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Prepare the chicken.
Coat the chicken cubes well with baking soda.
Cover and set aside for 15 mins.
After 15 mins, rinse thoroughly under running water.
Transfer to a large bowl and add the rest of the ingredients.
Mix until well combined.
Cover and chill in the fridge for 1 to 4 hrs.
Prepare the batter.
Whisk together egg, salt, pepper, garlic and mushroom powder.
Followed by beer, baking powder and corn starch.
Whisk until smooth.
Next, add in flour and mix until well combined.
*It's okay to have some lumps.*
Lastly, add sesame oil and whisk to combine well.
Set aside until ready to use.
Frying the chicken.
After the chicken has been marinated, add the chicken to the batter.
Mix until well combined.
Heat up 3 to 4" of oil in a dutch oven over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Gently drop the chicken into the oil.
Deep fried until lightly golden brown.
*I like to drizzle some of that batter over the chicken to create extra crispiness.*
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
*Try not to crowd the dutch oven. Do it in batches if necessary.*
Set aside and rest for 5 mins.
Fried the chicken the second time until golden brown.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Prepare the sauce and finishing the dish.
In a skillet over medium heat, add ketchup, sugar, maltose, chicken stock and soy.
Mix until well combined.
Bring it up to a simmer and toss in the fried chicken.
Mix until the chicken is well coated with the sauce.
Remove from heat and garnish with sesame seeds and green onions.
Serve immediately.
This is super addictive...
Super chickenlicious...