GRAMPA'S ASIAN CHICKEN WITH HIS SECRET SAUCE

GRAMPA'S ASIAN CHICKEN WITH HIS SECRET SAUCE image

Yield 4 servings

Number Of Ingredients 12

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One whole chicken fryer, cut in half
Salt
Pepper
2 Tablespoon grape seed oil (or any oil with high smoking point)
1 green onion (cut white and green parts into diagonal 1/2" slices)
4 coin-sized slices of ginger
Sauce:
1 cup of water
2 Tablespoon soya sauce
2 Tablespoon oyster sauce
2 Tablespoon scotch/whisky
2 Tablespoon Corn starch mixed with 2 Tablespoon of cold water

Steps:

1) Cut chicken in half and salt and pepper the chicken to taste. 2) Heat 1 Tbsp. oil in large non-stick skillet until oil is hot (near smoking point). 3) Add ginger slices and green onion pieces to oil and fry until golden (less than 1 minute, stirring constantly to avoid burning) 4) Add another 1 Tbsp. oil to pan and allow to oil to heat up. 5) Add the chicken halves to pan, skin-side down 5) Sear chicken skin until golden brown (using tongs, turn chicken over carefully to make sure the browned skin is not damaged). Turn down the heat to medium. 5) Mix the soya sauce, oyster sauce and whisky into the 1 cup of water 6) Pour this sauce mixture into the pan and cover pan with lid. 7) Cook chicken for 15 - 20 minutes until chicken to cooked (test by poking the thickest part of the chicken thighs to make sure juices are clear, not pink). 8) Take chicken halves out of pan and allow to cool in serving platter. 9) Turn up temperature to high and stir in corn starch mixture to sauce in pan, stirring constantly to ensure smooth gravy consistency of sauce, adding a little more water if sauce becomes too thick. Take off heating element. 10) Cut chicken into serving pieces and arrange on platter. Pour gravy on top of the chicken and serve. If there is extra gravy, put in gravy bowl. 11) Serve with hot rice and stir-fried asian vegetables.