Prep 30 mins
Cook 30 mins
I found this recipe on another site, and have been making this ever since. Be careful with the chili oil if you're not used to much spice. I always double the sauce ingredients as we like it poured over rice. This is soooo gooood!
- 6 boneless skinless chicken breast halves
- 5 tablespoons cornstarch
- 1 pinch salt
- 6 tablespoons water
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon minced ginger
- 1⁄2 teaspoon minced garlic
- 1⁄2 teaspoon chili oil
- 2 teaspoons roasted sesame seeds
- oil (for frying)
- 8 tablespoons chicken broth
- 1 tablespoon soy sauce
- 4 tablespoons sugar
- 4 tablespoons white vinegar
- 1 teaspoon cornstarch
- 1⁄2 teaspoon oyster sauce
- *To roast sesame seeds.
- Put in a pan on medium heat and brown lightly, stirring constantly.
- In a small bowl, mix all sauce ingredients until well combined.
- Cut chicken in 1/2 inch strips.
- Place in a bowl with water and salt and let soak for about 15 minutes.
- Do not drain.
- Add cornstarch and mix well, coating chicken.
- Add 1 tbsp. vegetable oil to chicken and mix until smooth.
- Separate chicken pieces.
- Heat oil in wok on medium heat.
- Fry chicken until crisp and cooked.
- Remove from wok and drain oil.
- Heat wok up again with 1 teaspoon of oil.
- Add ginger, garlic, and chili oil, stir fry until fragrant.
- Add sauce mix, stir until thickened.
- Add chicken and mix well.
- Sprinkle on sesame seeds, before serving.
- Serve on a bed of lettuce or rice.
This recipe made quite a nice dinner for me, but I've decided not to give a star rating because I think I strayed too far from the recipe. I did use the basic idea of coating and frying chicken breast strips and putting them in sauce. I added a lot of vegetables - onion, carrot, shiitake and precooked bamboo shoot. I sauteed the vegetables first with the ginger and garlic, which I increased, and mixed in the sauce ingredients. I then fried the chicken, with potato starch, rather than cornstarch. (The two are very similar.) I used a bit more starch, but could not get a crisp crust, either. Then I put everything together, with sesame seeds sprinkled on top. The chicken was tender and moist and the sauce was pleasantly tangy. Thank you for sharing this recipe with us.
we really didn't like the taste of this. It was a little to bitter and we didn't think it tasted anything like the restrants.
This tasted unbelievably good. It was so yummy. Like another reviewer, I could not get a crispy coating on the chicken while frying, and it made a terrible mess (probably more to do with my cooking skills than anything to do with the recipe). I will definately make it again, but this time I will simply saute the chicken and add it to the sauce and not fry it. The sauce, on the other hand, was to die for. I doubled the recipe as you suggested, melsmom, and was very glad I did.