Polynesian Chicken

Method9 steps · about 1 hr

1. 1

   Step 1: Have all the vegetables prepared before cooking: wash and drain them, mince both garlic cloves (2), slice the measured button mushrooms (½ cup), julienne the ready bamboo shoots (¼ cup) and red pepper, shred the napa cabbage (4 cups), and trim and halve the snow peas (1 cup) lengthwise. Stir 1 tbsp cornstarch with its separate 1 tbsp water and keep this slurry ready. Heat the separate ¾ cup ready chicken stock until hot. On a separate board, split the 8 oz chicken breast horizontally into two thinner, similarly sized cutlets. Season both sides with salt to taste and all the measured ⅛ tsp each white pepper, onion powder (⅛ tsp) and garlic powder (⅛ tsp); keep the chicken refrigerated until frying. Clean hands, tools and surfaces after raw-chicken contact.

   Uses 8 oz boneless skinless chicken breast · Salt for seasoning chicken, to taste · ⅛ tsp white pepper for chicken · ⅛ tsp onion powder · ⅛ tsp garlic powder · 2 garlic cloves · ½ cup button mushrooms · ¼ cup ready bamboo shoots

   
2. 2

   Step 2: Mix the ¼ cup flour, ¼ tsp baking powder, ⅛ tsp batter salt, ⅛ tsp paprika, ⅛ tsp turmeric and ½ cup cold club soda just until combined; do not overmix. Heat the 4 cups canola oil in a small wok or suitable deep frying pan to 350°F (about 177°C), checking with a frying thermometer. Keep the pan attended.

   Uses ¼ cup all-purpose flour · ¼ tsp baking powder · ⅛ tsp salt for batter · ⅛ tsp paprika · ⅛ tsp turmeric · ½ cup cold club soda · 4 cups canola oil for frying

   
3. 3

   Step 3: Dip the two seasoned cutlets into the mixed batter to coat them, then carefully lower them into the hot oil without crowding. Fry the first side for about 2–3 minutes, checking from 2 minutes for a golden coating. Keep the oil near 350°F and turn carefully as needed for even frying.

   Check the first chicken side from 2 minutes · 2 minUses Both thin seasoned chicken cutlets from step 1 · Enough of the prepared batter from step 2 to coat both cutlets · The hot frying-oil reservoir prepared in step 2

   
4. 4

   Step 4: Turn the cutlets and fry the second side for about 2–3 minutes, checking from 2 minutes. Turn carefully as needed to keep the coating evenly golden. Continue cooking if needed until every cutlet reaches 74°C/165°F at its thickest point; browning alone does not establish doneness.

   Check the second chicken side from 2 minutes · 2 minUses The coated chicken and hot frying oil after the first-side phase in step 3

   
5. 5

   Step 5: Check every cutlet has reached 74°C/165°F, then lift the cooked chicken onto a clean wire rack to drain, leaving the frying-oil reservoir in the pan. Set aside 1 tbsp of this hot frying oil for the vegetable wok and keep the drained chicken ready for serving. Discard any leftover batter that contacted raw chicken.

   Uses The cooked cutlets and retained frying oil after step 4

   
6. 6

   Step 6: Heat a clean wok over high heat with the 1 tbsp oil taken from the frying pan. Add all the prepared garlic, mushrooms, bamboo shoots and red pepper. Stir-fry for 30 seconds, attending the wok throughout.

   Stir-fry the first vegetables for 30 seconds · 1 minUses 1 tbsp from the hot frying oil retained after step 5 · All the prepared garlic, ½ cup mushrooms, ¼ cup bamboo shoots and ½ cup red pepper from step 1

7. 7

   Step 7: Add the 2 tsp Shaoxing wine, followed by all 4 cups of the prepared shredded napa cabbage. Stir-fry for 30 seconds.

   Stir-fry napa cabbage for 30 seconds · 1 minUses All the fried vegetables, garlic and pan oil from step 6 · 2 tsp Shaoxing wine · All 4 cups shredded napa cabbage prepared in step 1

8. 8

   Step 8: Stir in the 1 tbsp soy sauce, 1 tsp dark soy sauce, ¼ tsp sauce salt, ¼ tsp sugar, ½ tsp sesame oil, 1 tsp oyster sauce and freshly ground white pepper to taste. Add all the prepared snow peas and stir briefly. Add all the hot ¾ cup prepared chicken stock and bring the sauce to a boil. Re-stir and add the prepared cornstarch slurry, then stir over the heat for about 30 seconds, until the sauce coats a spoon and the vegetables are hot through.

   Uses All the vegetable mixture from step 7 · 1 tbsp soy sauce · 1 tsp dark soy sauce · ¼ tsp salt for vegetable sauce · ¼ tsp sugar · ½ tsp sesame oil · 1 tsp oyster sauce · Freshly ground white pepper for vegetable sauce, to taste

9. 9

   Step 9: Transfer all the hot vegetables and thickened sauce to a serving plate. Slice the drained, fully cooked chicken into 1½-inch-wide pieces and arrange it over the vegetables. Share between four portions and serve immediately with separately prepared hot white rice.

   Uses All the hot vegetables and thickened sauce from step 8 · Both fully cooked chicken cutlets drained in step 5 · Ready cooked white rice to serve