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Peking Chicken
What You’ll Need
1 scallion (green onion), thinly sliced
3 tablespoons soy sauce
2 tablespoons dry, kosher sherry
1/3 cup cornstarch
1 teaspoon ground ginger
1 teaspoon sugar
1/4 teaspoon white pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 tablespoons vegetable oil
What to Do
In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours.
In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches 8 to 10 minutes, or until crispy on all sides and no pink remains.
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