| Cuisine: Oriental | Type: Main Course | Serves: 2 |
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Source:
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9News & Imperial Chinese Restaurant |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Chicken breast, boned & skinned, 2 pcs 5 tbs. corn starch Pinch salt 6 tbs. water 1/2 tsp. minced ginger 1/2 tsp. chopped fresh garlic 1/2 - 1 tsp. chili oil, to taste 1 tsp. roasted sesame seeds Oil for deep fry Iceberg lettuce Sauce: 8 tbs. chicken broth 1 tbs. dark soy sauce 2 tbs. soy sauce 4 tbs. sugar 4 tbs. white vinegar 1 tsp. corn starch 1 tsp. sake 1/2 tsp. oyster sauce |
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Instructions:
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1. In a small bowl, mix all sauce ingredients until well blended. Set aside. 2. Cut chicken breasts into 1/2 inch strips. Place in a bowl with water and salt and let soak for about 15 minutes. Do not drain. Add cornstarch and mix well, coating chicken. Add 1 tbs salad oil to chicken and mix to smooth and separate chicken strips. 3. Heat wok with medium flame, pour in oil for deep frying. Heat oil up to about 325 degrees. Place coated chicken strips in piece by piece and fry until crispy and cooked through -- may take several batches. Remove chicken and pour off oil. 4. Heat up wok again with an additional 1 tsp oil. Add ginger, garlic, and chili oil stir frying until fragrant. Add sauce mix, stir until it thickens. Add fried chicken strips and mix well to coat all the chicken with sauce. Sprinkle on the sesame seeds and serve on a bed of chopped lettuce. |
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Related recipes:
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None |
2001-03-10