Spicy Chinese chicken
Ingredients:
Rice cooking wine 1 tablespoon
chicken breasts ½ kg boneless skinless (cut into 1 inch chunks)
cornstarch ½ cup (for dusting)
soy sauce 2 tablespoons
vinegar 2 teaspoons
brown sugar 2 teaspoons
garlic 1 tablespoon (minced)
ginger 2 teaspoons (minced)
red pepper flakes 1/2 teaspoon (or more, to taste)
roasted peanuts ¼ dry cup
green onions 4 (sliced)
Oil (for frying)
chicken breasts ½ kg boneless skinless (cut into 1 inch chunks)
cornstarch ½ cup (for dusting)
soy sauce 2 tablespoons
vinegar 2 teaspoons
brown sugar 2 teaspoons
garlic 1 tablespoon (minced)
ginger 2 teaspoons (minced)
red pepper flakes 1/2 teaspoon (or more, to taste)
roasted peanuts ¼ dry cup
green onions 4 (sliced)
Oil (for frying)
method
Heat
oil in a deep fryer to 375 degrees. Lightly toss chicken pieces of cornstarch
until evenly coated.In a small bowl combine soy sauce, rice cooking wine, vinegar, and brown sugar.
Set aside. Deep fry chicken in patches at 375 degrees until golden brown and
fully cooked (about 5-7 minutes). Drain on paper towels.
While
chicken is frying. Heat a tablespoon of oil in a wok or sauce pan to
medium-high heat. Add garlic and ginger and red pepper flakes. Stir fry for 15
seconds. Add the sauce mixture. Bring to a boil and boil for 5 minutes.In a
serving bowl mix cooked chicken pieces with the sauce. Add green onions and
peanuts. Mix well and serve.
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