Ingredients Jump to Instructions ↓

  1. --MYRA SABLE HNKV12A-- 1 lb Chicken breasts

  2. 1" pieces

  3. 3 tb Soy sauce

  4. 1 tb Cornstarch

  5. 1 Egg white; beaten frothy

  6. 1 c Vegetable oil

  7. 3 Dried hot chili peppers

  8. -broken in half 2 Garlic cloves; chopped fine

  9. 1 1" piece ginger root; peeled

  10. -and finely chopped 1 tb White wine vinegar

  11. 1 tb White wine

  12. 1 ts Cornstarch

  13. 1 tb Brown sugar

  14. 1 ts Sesame oil

  15. 1/4 ts Salt

Instructions Jump to Ingredients ↑

  1. In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.


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