Chinese Pink Sauce Recipe: A Flavorful Chicken Thighs Delight
Adding spicy and flavorful sauce to your chicken dish is a brilliant idea to transform the crispy texture into a creamy and yummy flavor with a pinkish color. You need to prepare your chicken thighs and then dip them in the Chinese pink sauce to add color flavor.
Let’s dive into the details as I show you how to prepare the chicken pink sauce for your thighs. I shall also provide pivotal points on what to consider and not do when preparing this main dish.
Table of Contents
Chinese Pink Sauce Recipe: (Recipe Quick Review)
Below is a quick review of the Chinese pink sauce recipe with time frames to help you manage your time well when cooking.
| Course: Main course | Cuisine: Chinese | Difficulty: Moderate | |
| Total Time: 1 hour 15 minutes | |||
| Serving | Preparation Time | Cooking Time | Calories |
| 5 Person | 30 minutes | 45 minutes | 450 kcl |
Ingredients Needed for The Recipe
To prepare this main dish, you require the following ingredients.
- One teaspoon of smoked paprika
- One teaspoon of ground black pepper
- One tablespoon of gluten-free onion powder
- Organic ground coriander – one teaspoon
- One lemon
- Two cups of gluten-free flour
- Two tablespoons of vegetable oil
- Two green onions, sliced (for garnish)
- 500g boneless, skinless chicken thighs cut into bite-sized pieces
- Two tablespoons of soy sauce
- Two tablespoons of rice vinegar
- Two tablespoons honey
- One teaspoon salt
- Coconut milk – 120ml
- One tablespoon cornstarch
Step-by-Step Instructions for The Recipe
If you follow these steps correctly, your Chinese pink sauce will be ready in under one hour and thirty minutes.
Step 1: Rinse And Marinate the Chicken Thighs
Rinse the chicken thighs in cold water and marinate them with salt and pepper. You may add any other spices to enhance the flavor. Cover and refrigerate the thighs for 30 minutes.
You Can Also Try: Chinese Black Pepper Sauce Recipe
Step 2: Roast The Marinated Thighs
Fry the marinated thighs in a skillet or large Dutch oven with vegetable oil smeared for even frying. Let the chicken thighs sit in the oven for 3-5 minutes, turning them often for moderate cooking.
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Step 3: Prepare The Pink Sauce
Whisk the soy sauce, two tablespoons of honey, cornstarch, 120ml coconut milk, and ginger-garlic oil until the sauce thickens when simmering. You may add some water to achieve the desired paste thickness.
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Consider adding red food coloring to create a vibrant pink-blue color.
Step 4: Dip The Marinated-Fried Thighs in The Pink Sauce
Place the marinated chicken thighs in the prepared pin sauce and dip them in batches for 5-8 minutes.
Step 5: Serve The Crispy Chicken When Hot
The Chinese dish is done and ready to serve. You can serve it over steamed rice or noodles.
Nutrition Fact of The Recipe
Each serving of this recipe has 600 calories and contains the following nutritional facts: The values may vary depending on the ingredients used.
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 160mg
- Sodium: 1,200mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Total Sugars: 18g
- Protein: 30g
Do’s and Don’ts of The Recipe
Preparing this dish is enjoyable, but you should be cautious of the following do’s and don’ts.
Do’s
- Marinate the chicken for at least 30 minutes for better flavor absorption.
- Coat the chicken pieces evenly with the flour mixture for a crispy texture.
- Fry the chicken in batches to maintain the oil temperature and ensure even cooking.
- Adjust the thickness of the sauce by adding more or less cornstarch slurry.
- Garnish with sliced green onions for a fresh and vibrant touch.
Don’ts
- Don’t overcrowd the pan when frying the chicken, as it may cause the oil temperature to drop and result in soggy chicken.
- Don’t skip the marinating step; it adds flavor to the chicken.
- If you wish to cook the sauce, don’t overcook the chicken in the sauce, as it may become tough and dry.
- Don’t omit the coconut milk, as it adds richness and creaminess to the sauce.
Chinese Pink Sauce Recipe
Ingredients
Method
- Rinse the chicken thighs in cold water and marinate them with salt and pepper. You may add any other spices to enhance the flavor. Cover and refrigerate the thighs for 30 minutes.
- Fry the marinated thighs in a skillet or large Dutch oven with vegetable oil smeared for even frying. Let the chicken thighs sit in the oven for 3-5 minutes, turning them often for moderate cooking.
- Whisk the soy sauce, two tablespoons of honey, cornstarch, 120ml coconut milk, and ginger-garlic oil until the sauce thickens when simmering. You may add some water to achieve the desired paste thickness.
- Consider adding red food coloring to create a vibrant pink-blue color.
- Place the marinated chicken thighs in the prepared pin sauce and dip them in batches for 5-8 minutes.
- The Chinese dish is done and ready to serve. You can serve it over steamed rice or noodles.
FAQs:
Look at the following common questions about this Chinese pink sauce recipe.
Can I Make This Recipe Gluten-Free?
You can make this recipe gluten-free by coating the chicken with gluten-free flour or cornstarch instead of all-purpose flour.
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. However, chicken breasts tend to be drier, so you may need to adjust the cooking time accordingly.
Can I Make the Pink Sauce Ahead of Time?
Yes. You can make the pink sauce and refrigerate it for 3-4 days. When ready to serve, simply reheat the sauce and add the fried or baked chicken pieces.
Can I Add Vegetables to This Dish?
Absolutely! This dish pairs well with vegetables like bell peppers, broccoli, snap peas, and baby corn. Simply stir-fry the vegetables with ginger and garlic before adding the sauce ingredients.
Conclusion
The Chinese pink sauce recipe is perfect for dipping most main dishes. It adds flavor and gives your meat a creamy texture. When preparing this recipe, follow the outlined steps and avoid using too many spices to prevent spoilage.
This recipe will add variations and flavor to your chicken thighs without affecting the natural flavor of the dish. I have simplified the recipe into small steps for easy cooking. Check out the do’s and don’ts of this recipe for better results.
