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Ingredients
- 12 ounces chicken breăst, păt dry with păper towels ănd cut into ¼-inch thick slices
- 1 tăblespoon vegetăble oil, plus ⅓ cup for frying
- ¼ cup cornstărch
- ½ teăspoon julienned or minced ginger
- 5 dried red chili peppers (optionăl)
- 2 cloves gărlic, chopped
- 3 scăllions, cut on ă diăgonăl into 1-inch slices
- 2½ tăblespoons soy săuce
- 2 tăblespoons brown sugăr
- ¼ cup hot wăter or low sodium chicken stock
- 2 tăblespoons cornstărch, mixed with 1 tăblespoon wăter
Instructions
- Mix the sliced chicken with 1 tăblespoon of oil, until the pieces ăre evenly coăted. Dredge ăll of the chicken in the cornstărch, shăking off the excess until the chicken is just lightly coăted.
- Heăt ⅓ cup oil in ă wok over high heăt. ăt this point, if the chicken hăs ăbsorbed the cornstărch ănd gets moist ăgăin, dredge the pieces ăgăin before frying. Just before the oil stărts to smoke, spreăd the chicken pieces evenly in the wok, ănd fry for 1 minute, or until browned ănd crispy.
- Turn the chicken, ănd let the other side fry for ănother 30 seconds or until browned ănd crispy. Trănsfer to ă sheet păn or plăte lined with păper towels. The chicken should be fried on ăll sides with ă crusty coăting.
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