About the Recipe
Soo Guy is a simple but delicious dish that never fails to bring a smile to people's faces. The batter is very crispy and the chicken is tender and juicy. Furthermore, the Chinese flavors in the sauce are addictively delightful. You can make it part of a buffet or just make it the star of the show by serving it with rice or a vegetable stir-fry.
Ingredients
Raw chicken breasts (in the quantity you desire)
~2 cups of all-purpose flour
Oil for frying
Sesame seeds for garnish
You will need to make a batch of my Crispy General Purpose Batter. Click on the image below for the recipe.
Sauce
200 grams of Crimini mushrooms
1 tablespoon of butter
½ teaspoon of minced garlic
½ teaspoon of minced ginger
¼ teaspoon of ground black pepper
2 cups of beef stock
1 tablespoon of tahini
½ teaspoon of light soy sauce
½ teaspoon of toasted sesame oil
2 tablespoons of oyster sauce
1 ½ tablespoons of corn starch
2 teaspoons of sesame seeds
Toasted almonds, chopped
➡️ Prepare all of your ingredients in advance (Mise en Place).
Preparation
Toasting Almonds
Lightly coat the almonds with peanut or sunflower oil, salt and bake at 350° F for about 10 minutes. The quantity of almonds you need will depends on how many people you are serving. Typically, I use 1-2 tablespoons per serving.
Once you remove the almonds from the oven, you can (optionally) dust them with Mike’s Season All.
Making the Sauce
Chop 200 grams of Crimini mushrooms into small pieces.
You can actually use practically any kind of mushroom for this recipe.
Put 1 tablespoon of butter and ½ teaspoon of minced garlic in a non-stick pan and set the temperature to medium-high.
Once the garlic begins to brown, add the chopped mushrooms and ground black pepper.
Stir-fry the mushrooms until they are well browned.
Add:
2 cups of beef stock
1 tablespoon of tahini
½ teaspoon of light soy sauce
½ teaspoon of toasted sesame oil
2 tablespoons of oyster sauce
½ teaspoon of minced ginger
Bring to a boil and simmer for 4-5 minutes.
In a small bowl, combine about 1 ½ tablespoons of corn starch with enough water to dissolve it. Mix it using your fingers and it will be easy to tell when the corn starch is dissolved.
While stirring constantly, gradually add the corn starch and water mixture to the sauce.
Simmer for 5 minutes, stirring frequently.
If you want a thicker sauce, add a bit more corn starch and water mixture. If the sauce is too thick for your liking, add a bit of beef stock.
Add 2 teaspoons of sesame seeds and turn the heat to low just to keep the sauce warm.
Preparing the Chicken
Start by making batter. Click on the link below for the batter recipe.
Slice the chicken breasts in half, as depicted in the images below.
If you so choose, you can cut the chicken into strips as you would for chicken fingers.
Pour 3 to 4 cups of sunflower or peanut oil into a medium sized saucepot and set the temperature to medium high.
This will serve as your makeshift deep fryer.
Let the oil heat up. Drop a bit of batter into the pot to serve as a temperature gauge.
Once the oil is ready, coat a chicken breast half in batter, let the excess drip off.
Lay the breast in the flour and then flip it to put a light coating on each side.
Lay the battered piece into the hot oil and fry it until it is golden brown (5-7 minutes), flipping it periodically.
Do just 2 or 3 pieces at a time so you don’t over-crowd the pot. The internal temperature must reach 165° F
Remove from oil and set on a paper towel to let the excess oil drip off.
Serve sliced and top with a light coating of mushroom sauce.
Decorate with toasted almonds and sesame seeds.
Suggested accompaniment: Vegetable Fried Rice with Lemon and Dill
Click on the link below for the recipe.
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