• Gou Bao Gilow (wok-fried chicken)

    Serves: 4


    • 120g (1 cup) cake flour
    • 80ml (? cup) water
    • oil, for deep-frying
    • 300g skinless chicken breast, finely sliced
    • 190ml (¾ cup) white vinegar
    • 15ml (1 tbsp) fresh ginger, julienned
    • 200g (1 cup) suga



    Mix the flour and water to make a batter. Heat the oil to 160°C. Dip the chicken in the batter to coat well and immediately deep-fry in the hot oil until just cooked through. Lift the chicken out of the oil with a slotted spoon and drain for a few minutes, then deep-fry it again until the colour changes to light golden. Remove from the oil and drain on paper towel.


    Heat a wok or deep saucepan to a high heat and add the vinegar and ginger. Stir until it boils then add the sugar and stir well until the sauce is thick. Serve the chicken with the sauce.