- This topic has 1 reply, 3 voices, and was last updated February 15, 2014 at 9:06 am by .
- May 20, 2009 at 12:50 am #273504rtebalt
Make sauce and refrigerate until needed:
1/2 C. Cornstarch
1/4 C. Water
1 1/2 tsp.
minced fresh Garlic
1 1/2 tsp. minced fresh Ginger
3/4 C. Sugar
1/2 C.Soy Sauce
1/4 C. White Vinegar
1/4 C. Sherry (I have used a white wine before as well)
1 can condensed Chicken Broth
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
3 lbs. boneless, skinless chicken, cut into chunks
1/4 C. Soy Sauce
1 egg, beaten
2 C. sliced Green Onions
8 small dried Hot Peppers, seeds removed (Get these the produce section in a grocery store)
Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
(It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers (reusing them at this point..), and stir fry about 30 seconds. Stir sauce mixture, and then add to wok.
Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.
Serve with fried or steamed rice.
This does not reheat well, so eat in one sitting.
- February 3, 2014 at 7:25 am #449817eyecubedThis could save me so much money every year 🙂
- February 15, 2014 at 9:06 am #450971MM100MOM
Has anyone ever made this without frying the chicken? The asian dishes I like the least are the ones where the chicken is fried but generally I like the flavor of the spices that are used. I think it is the texture of the fried meat in a sauce that I have trouble with.
I know it probably sounds crazy.
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