This is by far my favorite Chinese dish. It is so delicious and so flavorful. It also smells so good! It is a bit spicy, so if you don't like spicy, just cut down some of the Cayenne Pepper. This dish just tastes so good, you will fall in love! This will serve about 6 or so people, so make sure to cut the recipe in half if you are not serving that many people!
Ingredients
2.5 pounds boneless skinless Chicken Breasts, cut into chunks
1 cup Green Onions, sliced
1/2 teaspoon Cayenne Pepper
Oil, for frying
For the Cornstarch Slurry:
1/4 cup Soy Sauce
1 Egg, beaten
3/4 cup Cornstarch
For the Sauce:
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoons fresh Garlic, minced
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup cooking Sherry Wine
14 1/2 ounces Chicken Broth (a can)
Directions
Place sauce ingredients in a large bowl. Mix them together with a wisk.
In a skillet heat up about an inch or so of oil to 350 degrees. Also, turn on the oven to 250 degrees.
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be very thick almost paste like. Add the chicken pieces in the bowl. Mix everything together to coat well. Using a fork remove one chicken piece at a time and set it in the hot oil. Continue, and work quickly while getting about 10 or so pieces of chicken in the hot oil. You do not want to do too many, because you want all of the pieces to cook evenly. Cook them for a few minutes until they turn golden brown.
Remove the chicken pieces from the oil and place them in a oven safe dish. Place them into the oven to stay warm while you continue cooking more chicken. Replace this until all of the chicken is fried.
In a separate wok or large skillet heat up a small amount of oil. Add green onions and cayenne pepper, and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and cayenne pepper, cook until thick, stirring constantly. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
Dump the chicken into the sauce in the wok, and stir until the sauce fully coats the chicken. The quicker this is done the crispier the chicken stays.
Serve over rice.
For the Cornstarch Slurry:
1/4 cup Soy Sauce
1 Egg, beaten
3/4 cup Cornstarch
For the Sauce:
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoons fresh Garlic, minced
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup cooking Sherry Wine
14 1/2 ounces Chicken Broth (a can)
Directions
Place sauce ingredients in a large bowl. Mix them together with a wisk.
In a skillet heat up about an inch or so of oil to 350 degrees. Also, turn on the oven to 250 degrees.
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be very thick almost paste like. Add the chicken pieces in the bowl. Mix everything together to coat well. Using a fork remove one chicken piece at a time and set it in the hot oil. Continue, and work quickly while getting about 10 or so pieces of chicken in the hot oil. You do not want to do too many, because you want all of the pieces to cook evenly. Cook them for a few minutes until they turn golden brown.
Remove the chicken pieces from the oil and place them in a oven safe dish. Place them into the oven to stay warm while you continue cooking more chicken. Replace this until all of the chicken is fried.
In a separate wok or large skillet heat up a small amount of oil. Add green onions and cayenne pepper, and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and cayenne pepper, cook until thick, stirring constantly. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
Dump the chicken into the sauce in the wok, and stir until the sauce fully coats the chicken. The quicker this is done the crispier the chicken stays.
Serve over rice.
1 comment:
This was great, but I grilled the chicken instead of fried. It was still really tasty with out the cornstartch slurry
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