Chinese pan fried salmon

Ingredients

Instructions

1. To make our salmon fillets, make diagonal cuts about 2 cm apart. The diagonal cuts help increase the surface area of the fillets, which speeds up cooking and reduces moisture loss.
2. Spread the fillets out on the cutting board, and sprinkle white pepper on each side. The white pepper helps counter some of the "fishy" taste of the salmon.
3. We'll crack and mix our egg into a bowl, and spread out cornstarch on a plate. Coat each side of each salmon fillet first in the egg, and then the cornstarch. This coating helps add some delicious crunchy/crispiness when it's cooked.
4. We’ll set our stove to medium high and let our wok heat up. Then, we’ll add corn oil, and swirl it around the wok. The wok and the oil should be hot enough once the oil starts shimmering, or making ripples. Once this happens, we’ll add our salmon to the wok. The total cooking time for the salmon also varies depending on how hot your stove is, how thick each fillet is, and what type of pan or wok you’re using. For a visual cue, once the salmon fillet starts to turn more white / yellow-ish, you can flip it. You should be able to tell if the salmon is done if it easily flakes, though you can cook it to your preferred level of doneness. If you wanted to get more precise, you can also insert an instant-read food thermometer into the thickest part of the salmon.
5. Add garlic salt to the fillets. Then, we'll add rice cooking wine . We should have the lid for the wok within reach, because we’ll be covering the wok immediately after we pour the cooking wine in. We’ll only be covering the wok for about
   20-30 seconds before we take the lid off.
6. Uncover the wok, and turn the heat off. Transfer the salmon fillets to a plate, and add any garnish you'd like.
7. To make the sauce, mix together sugar, vinegar, light soy sauce, boiling water, and chili sauce . Mix it all together for about
   5-10 seconds.