Cantonese Style Bull Frog Recipe

Prepare frog

Pat the bull frog pieces dry with paper towels. Season evenly with 1 tsp kosher salt, 1 tsp white pepper, 1 tbsp Shaoxing wine and 1 tbsp light soy sauce. Toss and let marinate at room temperature for 15 minutes (or refrigerate up to 30 minutes).

After marinating, add 1 egg white to the frog pieces and mix to coat. Combine 3 tbsp cornstarch, 2 tbsp all-purpose flour and 1/2 tsp baking powder in a bowl. Toss the seasoned frog in the dry mixture until evenly coated — it should form a light, slightly tacky crust. Let rest 5 minutes for the coating to adhere.

Heat 2 cups neutral oil in a wok or deep skillet to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 30–40 seconds. Fry the coated frog pieces in batches so you do not overcrowd the pan. Cook 3–5 minutes per batch until golden brown and cooked through (internal flesh should be opaque and firm). Remove to a wire rack or paper towel-lined tray to drain. Keep warm.

Wipe out the wok leaving about 1 tbsp residual oil, or in a separate pan heat 3 tbsp vegetable oil over medium heat until shimmering.

Add 1 tbsp julienned ginger, 1 tbsp sliced garlic, the white parts of the 3 scallions, 2 halved dried red chilies and 1/2 tsp toasted Sichuan peppercorns. Stir-fry gently 30–45 seconds until fragrant but not browned.

Add 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp dark soy sauce, 1/2 cup chicken stock (or water), and 1/2 tsp sugar. Bring to a simmer.

Make a slurry by mixing 1 tsp cornstarch with 1 tbsp cold water; stir it into the simmering sauce and cook 30–60 seconds until the sauce thickens to a glossy coating consistency. Stir in 1/2 tsp sesame oil. Taste and adjust seasoning with a pinch of salt or a dash more soy if needed.

Add the fried frog pieces back into the wok with the sauce. Toss carefully 1–2 minutes to coat thoroughly and heat through. Add the green parts of the scallions and toss once more.

Transfer the sauced bull frog to a warm serving plate. Sprinkle with 1/4 cup fresh cilantro leaves and finish with 1/4 tsp white pepper. Serve immediately with steamed rice.