Kung Po Chicken Ribs

Ingredients:

• Chicken Ribs – 500gm
• Corn Flour – 60gm
• Plain Flour – 60gm
• White Pepper – 10gm
• White Rice Wine – 200ml
• Light Soy Sauce – 50ml
• Oyster Sauce – 1 table spoon
• Black Vinegar – 110ml
• Red Vinegar – 30ml
• Chui Chow – 1 Tea Spoon
• Garlic – 1 Tea spoon
• Ginger – 25gm
• White Spring Onion – 50gm
• Coriander – 25gm
• Chilli – 10gm
• Salt
• Bell Pepper – 1 each
• Nashi Pear – 1 each
• Apple – 1 each

Method:

1. Marinate Chicken ribs with plain flour, corn flour, season with salt and white pepper. Slowly add white rice wine as the binding agent. Additional rice wine might be needed. Marinate chicken ribs until a clear thin and sticky coating applies to the ribs. Allow to rest, overnight for the best result.
2. Kung Po Dressing – Combine Light Soy, Oyster Sauce, Black Vinegar, Chui Chow and Red Vinegar.
   Micro Plane ginger and garlic, fine dice white spring onion, coriander and bullet chilli. Combine all together.
3. Heat Fryer to 170-180 degrees, Cook chicken ribs for 3-4mins (depending on size) allow to rest for further 3-4 mins.
4. Cut bell pepper, nashi pear and apple into thin slices, combine with chicken ribs and Kung Po dressing.

Enjoy – Chef James Wu
Embassy XO