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Pollo chi jau kay
Fried chicken in oyster sauce
Pollo chi jau kay: Lima chifa's crisp fried chicken in a glossy oyster sauce glaze with sesame
PeruvianAny chifa in Lima, from the old dining rooms of Barrio Chino on Calle Capón to the corner chifa in every district, will have chi jau kay on the menu: boneless chicken marinated in soy and ginger, fried in a crisp coating and served under a dark, glossy oyster sauce, scattered with sesame seeds and spring onion. The crust stays crunchy where the sauce hasn't reached and goes sticky where it has. It is shared with arroz chaufa or plain rice and a Chinese soup. The usual misstep is tossing the chicken in the sauce in the pan, which makes it soggy; Lima chifas pour the sauce over at the table. Chef's tip: fry the chicken twice, once to cook and once very hot for a minute to crisp, and it will stay crunchy under the sauce.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 1 ½ lb boneless chicken thighsskin on or off
- 2 tbsp soy sauce
- 1 tbsp fresh gingergrated
- 2 garlic clovescrushed
- 1 eggbeaten
- 2 ⅛ oz cornflour
- 1 ⅜ oz plain flour
- 4 ¼ cups vegetable oilfor deep frying
For the oyster sauce
- 4 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- ¾ cup chicken stock
- 2 tsp cornflourmixed with 2 tbsp cold water
- 1 tsp sesame oil
To serve
- 1 tbsp toasted sesame seeds
- 2 spring onions (optional)sliced
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Method
0/7 doneStep 1: Cut 1 ½ lb boneless chicken thighs into large pieces. Mix with 2 tbsp soy sauce, 1 tbsp fresh ginger and 2 garlic cloves and marinate in the fridge for 15 minutes.
15 minStep 2: Stir 1 egg into the chicken, then add 2 ⅛ oz cornflour and 1 ⅜ oz plain flour and mix until each piece is coated in a thick, sticky batter.
Step 3: Heat 4 ¼ cups vegetable oil to 350°F. Fry the chicken in batches until golden and cooked through to 165°F. Drain on a rack.
8 minStep 4: For the sauce, bring 4 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar and ¾ cup chicken stock to a simmer in a small pan over a medium heat.
3 minStep 5: Stir in 2 tsp cornflour and simmer until glossy and thick enough to coat a spoon. Add 1 tsp sesame oil.
1 minStep 6: Heat the oil to 375°F and fry the chicken again for 1 minute, until deep golden and very crisp. Drain.
3 minStep 7: Slice the chicken, lay it on a platter, pour over the hot sauce and scatter with 1 tbsp toasted sesame seeds and 2 spring onions. Serve straight away.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 38 g
- Carbs
- 30 g
- Fat
- 34 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pollo chi jau kay take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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