Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts - boneless, skinless

  2. 2 teaspoons 10ml Vinegar

  3. 2 cups 474ml Frying oil

  4. 2 tablespoons 30ml Ginger root - minced

  5. 2 tablespoons 30ml Soy sauce

  6. 1/4 cup 59ml Chicken stock

  7. 3 Scallions, white part only - minced

  8. 1 teaspoon 5ml Sesame oil

  9. 1 tablespoon 15ml Garlic - minced

  10. 1/2 teaspoon 2 1/2ml Chili sauce - Tuong Ot Sriracha

  11. 1 teaspoon 5ml Orange zest

  12. 1 Chicken stock

  13. Marinade

  14. 2 Egg whites (medium)

  15. 2 tablespoons 30ml Sugar

  16. 2 tablespoons 30ml Cornstarch

  17. 1/4 cup 59ml Soy sauce

  18. 1/4 cup 59ml Chinese cooking wine - or dry sherry

Instructions Jump to Ingredients ↑

  1. Slice the chicken into pieces about 1 inch square.

  2. Prepare the marinade:

  3. Combine egg white, cornstarch, soy sauce and cooking wine in a large glass bowl.

  4. Add chicken pieces and mix thoroughly. Let chicken marinate for 2 hours in the refrigerator.

  5. Fry the chicken:

  6. Heat the oil in a deep pan until it reaches 350F. With tongs or a spider, add several marinated chicken pieces into the oil. Just fry a few pieces at a time. Fry about one or two minutes or until the chicken is golden. Remove chicken pieces to a plate with a layer of paper towels to drain off oil. Do no over cook as the chicken will be tough. Continue frying the chicken until all pieces have been fried. Set oil and cooked chicken pieces aside.

  7. Make the Sauce:

  8. In a deep bowl, combine the sugar, soy sauce, vinegar, chili sauce and cornstarch mixed with 3/4 of the can of chicken stock.

  9. Chowing:

  10. In a wok, over high heat, reheat two tablespoons of the reserved oil. Add ginger, scallions and garlic and chow for about one minute.

  11. Add the fried chicken and stir. Add the sauce and chow for several minutes until sauce begins to thicken. Add additional stock if sauce is too thick. Add the orange zest.

  12. Remove from the heat and stir sesame oil into the sauce.

  13. Serve on a heated plate over steamed rice.


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