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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. chicken breasts (boneless and skinless) cut into 1-inch pieces
3 tbsp. soy sauce
1 tbsp. cornstarch
1 egg white, beaten frothy
1 cup vegetable oil
3 fried hot chili peppers, broken in half
2 cloves garlic, finely chopped
1 piece (1-inch) ginger root, peeled and finely chopped
1 tbsp. white wine vinegar
1 tbsp. white wine
1 tsp. cornstarch
1 tbsp. brown sugar
1 tsp. sesame oil
1/4 tsp. salt
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Directions:
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In a glass bowl, place chicken pieces. Combine 1 tbsp. soy sauce and 1 tbsp. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel.
Pour all but 2 tbsp. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.
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Comments from Anonymous
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I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy!
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