U Nega Gei
Dive into the irresistible flavors of U Nega Gei, a classic Chinese fried chicken dish that's all about bold spices and tantalizing textures. Juicy bone-in chicken thighs are marinated in a savory blend of light soy sauce, oyster sauce, Shaoxing wine, garlic, ginger, and a hint of five-spice powder, infusing each bite with aromatic depth. Coated in a light, crispy batter made with cornstarch and baking powder, these golden pieces of perfection are deep-fried to crunchy excellence. Perfectly crispy outside and tender inside, this dish is best served hot with steamed rice or your favorite dipping sauce. Whether you're recreating a takeout favorite or wowing guests at your next dinner party, U Nega Gei is a must-try delight for any fried chicken lover!
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Ingredients
- 4 pieces Bone-in chicken thighs
- 3 tablespoons Light soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Shaoxing wine
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sugar
- 0.5 teaspoon Five-spice powder
- 1 teaspoon Sesame oil
- 3 tablespoons Cornstarch
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 cup Cold water
- 4 cups Vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, combine the light soy sauce, oyster sauce, Shaoxing wine, minced garlic, grated ginger, sugar, five-spice powder, and sesame oil. Mix well.
Step 2
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.
Step 3
In a separate bowl, whisk together the cornstarch, all-purpose flour, and baking powder. Gradually add the cold water, stirring constantly, until a smooth batter forms.
Step 4
Heat the vegetable oil in a deep saucepan or wok over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small amount of batter into the oil—it should sizzle immediately and rise to the surface.
Step 5
Remove the chicken from the marinade, allowing excess liquid to drip off. Dip each piece into the batter, ensuring it is fully coated.
Step 6
Carefully lower the battered chicken pieces into the hot oil. Fry in batches, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature of 165°F or 74°C). This should take about 6-8 minutes per piece.
Step 7
Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Step 8
Serve the crispy chicken hot with steamed rice or your favorite dipping sauce. Enjoy!
Nutrition Facts
| Serving size | (2320.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10939.5 |
| Total Fat 1116.3g | 0% |
| Saturated Fat 180.3g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 810mg | 0% |
| Sodium 4357.5mg | 0% |
| Total Carbohydrate 129.8g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 4.5g | |
| Protein 178.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 164.6mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 2509.6mg | 0% |
Source of Calories