Chopped Champion and Chef, Lanny Chin brings us a perfect Rueda pairing with his very own General Chin’s Chicken. We love the addition of sambol (also referred to as sambal oelek), it reminds us of relaxed meals in Indonesia. Mixed with honey and fresh lime juice, it creates the ideal spicy and sweet combination. A unique riff on a traditional General Tso’s chicken, frying the chicken twice lends a crispy texture that is deliciously balanced by the prominent acidity of Rueda Verdejo.
- 2 lbs. boneless, skinless chicken thighs
- 2 tablespoons salt
- 1 tablespoons fresh ground pepper
- 1 tablespoons fresh finely chopped garlic
- 2 cups cornstarch
- 5 whole fresh bok choy
- 1 cup sambal oelek (sambol)
- ½ cup honey
- 1/8 cup freshly squeezed lime juice
- Oil for frying
- Cut all chicken into bite size pieces. In a large mixing bowl, toss salt, pepper, and garlic and add chicken pieces. Rest 10 minutes.
- In another mixing bowl, toss chicken with cornstarch and shake off excess.
- In a wok or deep sauté pan, heat oil to 350 degrees (check with a kitchen thermometer that is long enough to keep your distance from the oil) over medium-high heat. In small batches, fry chicken for 6-8 minutes then remove from oil and place on a dish.
- Increase temperature of oil to 400 degrees and carefully return chicken to hot oil. Continue to fry chicken until it is very crispy and golden brown. Remove to a dish and reserve.
- Safely and carefully remove oil from pan and return the pan to medium heat.
- Mix sambol, honey and lime juice in a medium bowl.
- Place chicken back into hot pan/wok, add sauce mixture and toss until sauce thickens and coats chicken.
- Chop and steam or saute the bok choy.
- Plate and serve with rice and bok choy.