Chicken Stinky Tofu Recipe

Prep and Marinate

Trim any excess fat from the chicken thighs and cut into 1-inch bite-size pieces. Place the pieces in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sugar, 1 tsp white pepper and 1 tsp vegetable oil. Mix thoroughly to coat the chicken, cover, and refrigerate while you prepare the other components (at least 15 minutes, up to 2 hours).

Prepare the Tofu

Cut the firm stinky tofu into 1-inch cubes. Pat gently with paper towel to remove excess surface moisture; this helps get a crisp exterior when frying.

Aromatics

Slice the scallion whites thinly and reserve the green tops for garnish. Mince the garlic and julienne the ginger. If using dried chilies, cut them in half and shake out seeds for less heat.

In a small bowl combine 1 tsp fermented bean paste (doubanjiang), 1 tbs light soy sauce, 1 tsp rice vinegar, 1 tsp sugar and 1 tsp dark soy sauce (optional). Stir together and set aside. This will be the sauce that ties the stinky tofu to the chicken.

Coat Chicken and Tofu

In a shallow bowl, combine 1 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp salt and 1/2 tsp black pepper. Toss the marinated chicken pieces in the dry mixture to lightly coat. Separately, very lightly toss the tofu cubes in a tablespoon of cornstarch (from the 2 tbs used above) so they develop a thin dusting; this prevents sticking and crisps the outside.

Fry Chicken and Tofu

Heat about 1 cup neutral oil in a heavy skillet or wok over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry the chicken pieces in batches so they have space, 2–3 minutes per side, until golden and cooked through. Remove to a paper-towel-lined plate. Quickly fry the tofu cubes 1–2 minutes, turning to crisp all sides; they brown faster than chicken—remove when golden. Drain both on paper towels.

Wipe the pan leaving about 1 tablespoon of oil and any browned bits. Add the scallion whites, minced garlic and ginger and sauté on medium for 30–45 seconds until aromatic but not burnt. Add the halved dried chilies (if using) and the fermented bean paste sauce; stir and let the sauce bubble gently for 20–30 seconds to bloom the flavors.

Return the fried chicken pieces to the pan and toss to coat with the sauce. Add the fried stinky tofu cubes and gently fold them in so they are coated but not mashed. Cook together for 1–2 minutes so flavors marry. Taste and adjust: add 1 tsp sugar or a splash of rice vinegar if it needs brightness.

Turn off the heat and finish with 1/2 tsp sesame oil. Sprinkle the green parts of the scallions and 1 tsp toasted sesame seeds over the top. Garnish with 2 tbs chopped cilantro if using and serve immediately with thinly sliced cucumber on the side to provide a cooling contrast.