Chijaukay

Ingredients

• Chicken Thigh2 medium (160 g)
• Scallion2 tablespoon (10 g)
• Ginger1 slice (3 g)
• Garlic1 clove (3 g)
• Soy Sauce1.5 tablespoon (21 g)
• Sesame Oil1/2 tablespoon (5 ml)
• Granulated Sugar1/2 teaspoon (3 g)
• Potato Starch1/2 tablespoon (2 g)
• Egg1 count (55 g)
• Flour1/2 cup (60 g)
• Sesame Seeds1/4 tablespoon (3 g)
• Oil2 tablespoon (20 ml)
• Chicken Broth1/2 cup (120 g)

Instructions

1. 1

   Step 1

   Cut the chicken into small pieces and add salt and pepper to taste.

2. 2

   Step 2

   Next, chop the half of the garlic together with half of the ginger and add the chicken with the soy sauce and the half of the sesame oil. Let rest for 15 minutes.

3. 3

   Step 3

   Crack the egg in a bowl, add salt to taste and beat. Then, place the flour in a bowl.

4. 4

   Step 4

   Dredge the chicken in the flour, then in the egg and finally in the flour. Set aside.

5. 5

   Step 5

   Place a pan over high heat. Once heated, pour 2/3 of oil, spread and add the chicken.

6. 6

   Step 6

   Cook for 8 minutes until the chicken is browned on all sides. Remove and set aside.

7. 7

   Step 7

   Place another pan over high heat. Once heated, add both remaining oils. Stir-fry for a few seconds 2/3 of the scallio (white part) with the remaining chopped ginger and garlic.

8. 8

   Step 8

   Add the soy sauce, a pinch of salt and some more of chicken broth or water.

9. 9

   Step 9

   Once boiling, add the sugar. Remove the chopped scallion, ginger and garlic.

10. 10

    Step 10

    Next, dilute the potato starch in a little water and add to the hot sauce. Mix constantly until it thickens.

11. 11

    Step 11

    Add the chicken and mix well. Serve and garnish with chopped scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chijaukay can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.