ABC Sauce Chicken
®This is a RAS signature Recipe©
Stir-fried chicken in a lip-smacking savory-sweet sauce. ABC Sauce Chicken!
The Recipe Intro↓ has more information, related links as well Recipe Video. If you’d like to check it out.
♦Prep time:
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Ingredients:
| Boneless chicken, cut into smaller bite-sized pieces | 600 gms | |
| Oil for frying in batches (Sunflower, Peanut etc) | As needed | |
| Red Onions, cut into square-shaped slices | 3 | |
| Garlic, sliced/chopped | 3 large cloves | |
| Long mild Dried Red chilli, broken | 2 | |
| Long - Mild Fresh Green chilli, chopped | 1 | |
| Fresh Curry leaves | A large handful | |
| Light Soy Sauce (for seasoning) | About 1 tsp |
To Marinate the Chicken:
| Tapioca flour (Tapioca starch) | 2 Tbsp | |
| Cornflour (Cornstarch) | 2 Tbsp | |
| Egg whites(only the whites) | 2 | |
| Ginger-Garlic paste (see notes) | 1 Tbsp | |
| Oyster Sauce | 1 generous Tbsp | |
| Coarse Black Pepper powder | 1 tsp | |
| Salt | 3/4 tsp |
For the Sauce:
| ABC sauce (Kicap Manis) | 3 Tbsp | |
| Oyster sauce | 1 Tbsp | |
| Dark Soy sauce | 1 tsp | |
| Cornflour (Cornstarch) | 1 1/4 Tbsp |
Method:
- Add the bite-size chicken pieces along with all the ingredients to ‘Marinate the Chicken’ into a bowl. Rub the pieces well with the marinade ingredients. Set this aside for 1 hour, for best results.
- Add all ingredients for the sauce into a small bowl and add some warm water. Mix this up and set aside.
- Fry the chicken in batches. I do this in a small wok, to use up less oil. As the oil heats up, add the chicken pieces one by one, so that they don’t clump together. For the first minute or two, do not stir the chicken, or the delicate crust coating will not form properly. Later gently turn over the pieces while separating the pieces that have stuck together gently.
- Do not over fry, keep the chicken bouncy in texture. When light golden remove from oil and continue the next batch.
- In a wide non-stick pan or wok, add 3-4 Tbsp of the oil used for frying the chicken.
- As it begins to heat up, add the broken red chilli, fresh green chillies and curry leaves. Fry briefly.
- Add the chopped onion squares and garlic. Saute well till the onion slices separate from each other and are softened.
- Add the fried chicken pieces and toss well to flavor the chicken with the onion and garlic nicely.
- Now stir the sauce ingredients once and pour over the chicken. Toss well till pieces are coated.
- Also, rinse out the bowl with 1/4 cup water and add this too to get a more saucy texture.
- Lastly, do a taste check and add light soy sauce instead of salt to taste (about 1 tsp).
- ABS Sauce chicken is great served with white steamed rice, stir-fried vegetables, fried egg and soup!
ABC Sauce Chicken
Notes:
- Bone-in chicken pieces with skin may also be used in this recipe Cut into very small pieces and fry till tender, without over-browning.
- If you have oil from frying onions or shallots(for any other dish) – use this for frying the chicken in this recipe. It adds great flavor.
- Ginger-garlic paste is made by grinding fresh ginger and garlic in equal proportion to a smooth paste, adding little or no water. This is often made in bulk for Asian cooking and stored in the fridge. See how to make it.
Key Ingredients: Chicken, ABS Sauce, Soy sauce, Oyster sauce, Onion, Garlic, Chillies, Curry leaves, Starch, Oil.
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