Ingredients: |
Ingredients: Batter: 4 tbsp of cornstarch 1/4 cup of flour 1 tsp of baking powder 1/2 cup of water 1/2 tsp of salt 1 egg 1 egg white 1 1/2 lbs boneless chicken breasts, cut in approximately 2" cubes 2 cups peanut oil, for deep frying
Sauce:
1 1/2 tbsp of peanut oil 2 tsp chopped ginger 3 tbsp finely sliced garlic 1 tsp of salt 3 tbsp of sugar 1 tsp Chinese white vinegar 1/2 cup of water 1 tsp of corn starch, mixed with 1 teaspoon of water. garnish toasted sesame seeds (optional)
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Directions: |
Directions:1. Mix batter ingredients together in a medium-sized bowl; it should be thick and smooth. 2. Allow the batter to sit, covered for at least 30 minutes. 3. Combine the chicken with the batter. 4. Heat a wok or large skillet until it is hot and add the oil for frying. 5. When the oil is barely smoking, deep fry the chicken for 2 minutes or until the batter is just firm 6. You should do this in several batches. 7. Remove the chicken with a slotted spoon and drain on paper towels. 8. To make sauce: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. 9. Then add the rest of the sauce ingredients and simmer for 2 minutes. 10. Keep warm. 11. Reheat the oil until it is very hot, but not smoking. 12. Deep fry the chicken again until it is golden and crisp, about 1 minute. 13. Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with optional toasted sesame seeds if desired) and serve immediately. |