Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 lb pork belly, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 eggs, beaten
- Vegetable oil, for frying
Special equipment needed:
- Deep-fryer or large pot for frying
- Wire rack for draining
Step-by-step instructions:
1. In a large bowl, mix together cornstarch, flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. In another bowl, beat the eggs.
3. Dip the chicken and pork pieces in the egg mixture, then coat them in the cornstarch mixture.
4. Heat the vegetable oil in a deep-fryer or large pot to 350°F.
5. Fry the chicken and pork pieces in batches until golden brown and cooked through, about 5-7 minutes.
6. Use a slotted spoon or tongs to remove the fried pieces from the oil and place them on a wire rack to drain excess oil.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 620
- Fat: 42g
- Carbohydrates: 23g
- Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or chicken wings.
- Pork belly can be substituted with pork shoulder or pork loin.
- Cornstarch can be substituted with potato starch or tapioca starch.
- All-purpose flour can be substituted with rice flour or cornmeal.
Variations:
- Add chopped scallions or garlic to the cornstarch mixture for extra flavor.
- Serve with a side of sweet and sour sauce or hot sauce for dipping.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy and golden brown results.
- Do not overcrowd the fryer or pot with too many pieces at once, as this will lower the oil temperature and result in soggy fried chicken and pork.
- Use a wire rack to drain excess oil and keep the fried pieces crispy.
Storage instructions:
- Store leftover fried chicken and pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover fried chicken and pork in the oven at 350°F for 10-15 minutes until heated through and crispy.
Presentation ideas:
- Serve on a platter with a side of dipping sauce and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the fried chicken and pork are not crispy, the oil may not be hot enough or the pieces may be overcrowded in the fryer or pot.
Food safety advice:
- Use a thermometer to ensure the oil temperature reaches 350°F to prevent undercooked chicken and pork.
Food history:
- Ciu Gai Yoke is a popular Cantonese dish that originated in southern China.
Flavor profiles:
- Savory, crispy, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish or as an appetizer.
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Region: Chinese