How to Make Delicious Potato Cube and Chicken Leg Stir Fry?

Q: Can I use boneless chicken thighs instead of chicken legs?
A: Yes, boneless chicken thighs can be substituted for chicken legs in this recipe. Adjust cooking times as needed.

Q: How important is it to soak the potato cubes in water?
A: Soaking potato cubes in water helps to remove excess starch and prevents them from sticking together during cooking.

Q: Is it necessary to use both light and dark soy sauce?
A: Using both light and dark soy sauce provides a balance of flavor and color, but you can adjust according to your taste preference.

Potato Cube and Chicken Leg Stir Fry

Notes

Ingredients:

1 Chicken Leg (for two servings)
1 Potato
3 Garlic Cloves
1/2 Purple Onion
3 Tablespoons Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Cooking Wine
1 Tablespoon Oyster Sauce
2 Tablespoons Cornstarch
1/2 Tablespoon Sugar
1/2 Tablespoon Pepper Powder
1 Tablespoon Salt
1 Bowl of Water

Instructions:

Debone the chicken leg, wash, and pat dry. Cut into small pieces.
Marinate chicken with 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, and 1/2 tablespoon of pepper powder. Mix well by hand.
Heat oil in a pan and sauté garlic until fragrant.
Add potato cubes (soaked in water beforehand) and fry until half-cooked. Remove and set aside.
Fry onion and chicken pieces until the chicken changes color.
Add back the potato cubes and continue stir-frying.
Add the sauce mixture (1 tablespoon of cornstarch, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, 1/2 tablespoon of sugar, and 1 bowl of water). Cook over medium heat for 15 minutes, adding water if necessary.
Remove from heat and serve with two bowls of rice.