2 chicken breast halves - slice into bite-size strips or cubes
2 tablespoons of rice wine or extra dry sherry (not cooking sherry)
1 tablespoon light soy sauce
1/4 teaspoon salt beaten with 1 egg white
3 tablespoons of cornstarch
1/4 to 1/2 teaspoons dried chili flakes (optional)
2 to 3 cloves of garlic - sliced
2- inch piece of ginger - peeled and sliced into thin matchstick size pieces sliced on the diagnol
2 tablespoons soy sauce
1 to 2 teaspoons of sugar
salt to taste
2 tablespoons toasted sesame seeds
2 or 3 scallions (green onions), white and green part thinly
Instructions
Marinate the chicken with rice wine (or dry sherry), soy sauce and
salt for 30 minutes. Beat egg white and cornstarch together until
blended and add to the chicken & marinade. Stir to blend and coat
chicken pieces completely.
In a wok or deep sided frying pan heat enough oil to deep fry the
chicken pieces. Fry the chicken for 4-5 minutes or until golden
brown. Remove chicken from pan, drain well and set aside.
Remove all but 1 tablespoon of the the oil from the pan. Over
medium heat stir fry garlic, ginger (and chili flakes if you are
using them) for a moment until fragrant. Quickly add chicken to
pan, stir gently to coat; add soy sauce, sugar and salt to taste.
Stir to combine. Remove from pan and garnish with toasted
sesame seeds and diagonally sliced scallions/green onions if
desired. Serve hot, with steamed rice.
Originally Submitted
6/1/2011
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