Kumquat Chicken
Pan fried Kumquat Chicken drenched with a sweetish Kumquat Hoisin Sauce and a sprinkling of sesame seeds. Perfect with rice.
Keyword : kumquat chicken
Ingredients
- 20 oz chicken breasts * cut into ¼ inch thick slices (560g)
- 3 tbsp vegetable oil
- 1 clove garlic (minced)
- 6 kumquats (thinly sliced)
- ½ tsp sesame oil
- 1 tsp toasted sesame seeds
- 2 green onions (thinly sliced)
Marinade
- 1 tbsp soy sauce
- ½ tsp ground Szechuan pepper
- ¼ tsp salt
Sauce
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp corn starch
- ¼ cup water
Instructions
- Marinade chicken with soy sauce, Szechuan pepper, and salt for 20 minutes.
- Combine all sauce ingredients in a small bowl.
- Heat up wok or large fry pan. Add 2 tablespoon of vegetable oil. Place chicken thighs in a single layer in the pan. Fry 3 to 4 minutes on each side until golden brown and cook through.
- Remove and arrange on a plate. When cool enough to handle, slice into ½-inch strips, if desired. Cover with aluminum foil to keep it warm.
- Heat the remaining 1 tablespoon vegetable oil in the same wok or in a small saucepan. Sauté mince garlic for 20 seconds. Pour in sauce mixture. The sauce will become thick and bubbly very quickly.
- Stir in sliced kumquats and immediately turn off heat. Add sesame oil.
- Pour sauce over cooked chicken. Sprinkle sesame seeds and sliced green onions on the top.
- Serve immediately with steamed rice.
Notes
*You can also use 20 oz/560g boneless skinless chicken thighs, if preferred.
Nutrition
Calories: 389kcal
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