Gou Bao Gilow (wok-fried chicken)

July 13, 2014 (Last Updated: January 11, 2019)

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.

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