Ingredients: |
Ingredients: 4 chicken breasts (about 4 lbs.) Batter for chicken: 2 eggs, 4 tbsp. all purpose flour, 4 tbsp. cornstarch, 4 tbsp. water, 2 tsp. salt, 4 tsp. vegetable oil, 1/2 tsp. baking soda, 1/2 tsp. white pepper. THICKNER: 1 c. cold water, 1/2 c. cornstarch. SAUCE: 2 c. sugar, 2 c. chicken broth, 1/2 c. vinegar, 4 tsp. dark soy sauce, 4 tsp. chili paste, 2 tsp. vegetable oil, 2 cloves garlic, finely chopped: vegetable oil for frying, toasted sesame seeds, cooked rice ( I use white pearl rice)
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Directions: |
Directions:Remove chicken from bones: cut chicken into 1/2 in. strips about 2 in. long: Mix together batter ingredients, stir in chicken. Cover and refrigerate 20 min. Mix thickner together. Heat sugar, broth, vinegar, soy sauce, chili paste, 2 tsp. vegetable oil, garlic to boiling. Stir in thickner: cook and stir until thickened. Remove from heat; keep warm. Heat vegetable oil in wok to 350 degrees. Fry about 10 pieces of chicken, adding one at a time, 3 min. or until light brown. Remove from oil, using slotted spoon; drain on paper towels. Repeat with remaining chicken. Heat oil to 375 degrees. Fry about 1/3 of the chicken 1 min. or until golden brown. Remove from oil using slotted spoon. drain on paper towels. Repeat with remaining chicken. Keep warm until all chicken is cooked. Spoon chicken over cooked rice and pour sauce over chicken. Sprinkle toasted sesame seeds over all. |
This recipe for Twice Fried Chicken is from