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Norm Matthews

Norm Matthews

9 hours ago, robirdstx said:

 

I am going to make this tonight. Any tweaks I should make?

 

Well, here is what I did:  I made everything up in the morning and put the chicken in the marinade. I covered everything separately and refrigerated it until the evening.  I had more than a pound of chicken thighs so I doubled the extra marinade and dry coat.  I used dry sherry instead of the Chinese wine.  Next time I make it, I will consider doubling the scallion in the sauce. And I fried the chicken pieces about ten pieces at a time for about two minutes each.  They were crispy after that time. After all of them were fried, I put them all back in the oil at once and fried them for another minute before they were transferred to a skillet to be sauced.  

Norm Matthews

Norm Matthews

3 hours ago, robirdstx said:

 

I am going to make this tonight. Any tweaks I should make?

 

Well, here is what I did:  I made everything up in the morning and put the chicken in the marinade. I covered everything separately and refrigerated it until the evening.  I had more than a pound of chicken thighs so I doubled the extra marinade and dry coat.  I used cooking sherry instead of the Chinese wine.  Next time I make it, I will consider doubling the scallion in the sauce. And I fried the chicken pieces about ten pieces at a time for about two minutes each.  They were crispy after that time. After all of them were fried, I put them all back in the oil at once and fried them for another minute before they were transferred to a skillet to be sauced.  

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