Ingredients Jump to Instructions ↓

  1. 1 teaspoon chili bean sauce

  2. 2 teaspoons rice wine

  3. 1 teaspoon light soy sauce

  4. 1 teaspoon dark soy sauce

  5. 2 teaspoons minced fresh ginger root

  6. 1 tablespoon chopped green onion

  7. 1 teaspoon white sugar

  8. 3/4 pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips

  9. 2 cups vegetable oil for frying

  10. 2/3 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.

  2. Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).

  3. Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.


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