Classic Slime Chicken

1.In a medium bowl, combine the deboned chicken wing flats with 2 tablespoons of Shaoxing rice wine, onion juice, salt, and white pepper. Let marinate for 20 minutes.

2.Heat the vegetable oil in a wok or deep skillet over medium-high heat until it reaches 180°C.

3.Fry the chicken pieces in batches for 5 to 6 minutes until golden brown and cooked through. Remove and drain on paper towels.

4.In a clean pan, combine the remaining 1/2 cup of Shaoxing rice wine, white rice vinegar, sugar, and salt. Bring to a gentle simmer over medium heat.

5.Stir in the green food coloring until the sauce reaches a vibrant, radioactive green hue.

6.Whisk the cornstarch and water together in a small bowl to create a slurry, then slowly pour it into the simmering sauce while stirring constantly until it thickens into a glossy, viscous, and gelatinous consistency.

7.Add the fried chicken pieces to the pan and toss thoroughly to ensure every piece is completely coated in the thick, slimy green glaze.

8.Serve immediately while hot, ensuring the sauce maintains its signature thick texture.