Ingredients

The following ingredients have 3 Servings
  • 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
  • salt
  • freshly ground black pepper
  • oil for deep frying

Instruction

  • 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.