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Iron Chef Chen's Knockout Chinese
by Chen Kenichi
Mix sauce thoroughly to dissolve sugar, pour it onto the crispy fried octopus, and eat right away.
• 8¾ oz (250 g) octopus legs
• Potato (or corn) starch
• Oil, for deep-frying
Sweet and Sour Sauce
• 3 Tbsp sugar
• 2 Tbsp rice vinegar
• 4 Tbsp soy sauce
• 1 Tbsp ginger, grated
• 2 tsp sesame oil
• 6" (15 cm) bunching onion, minced
• Chopped spring onions (or scallions)
1. Cut octopus legs into bite-size pieces and coat with starch. Fry in 320°F (160°C) oil until crisp. Drain excess oil
2. Mix ingredients for sauce thoroughly and pour over octopus
Use a relatively low temperature to fry octopus and take it out as soon as the coating is crispy.
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