Spicy Chicken – Chinese
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken breast fillet (s)
- 3 tablespoon soy sauce, light
- 1 medium egg (s)
- 0.5 teaspoon ½ black pepper
- 0.5 teaspoon ½ cayenne pepper
- 3 cup flour
- 1 cup cornstarch
- 4 teaspoon soy sauce, dark
- 4 teaspoons oyster sauce
- 3 teaspoons vinegar, e.g., rice vinegar
- 2 teaspoons rice wine
- 4 teaspoons sugar
- 1 cup water or chicken broth
- 1 teaspoon, heaped ginger, chopped
- 1 teaspoon, heaped garlic, chopped
- 2 teaspoons cornstarch
- 4 chilli pepper (s), dried
- 6 spring onion (s), just the green
- sesame
Print Recipe
Pin Recipe Instructions
- Cut the chicken into thin strips about 0.5 cm.
- Beat an egg in a bowl, add the light soy sauce, black pepper, cayenne and beat again well. Pour the sauce over the chicken and mix well. Spread 1 cup of cornstarch over it and mix well again.
- Heat oil in a saucepan for deep frying.
- Turn the pieces of meat one by one in the flour until they are well covered and fry in the oil for 2 - 4 minutes until they are golden. Stir the oil so that the pieces of meat don`t stick together.
- In another bowl, mix the dark soy sauce, oyster sauce, vinegar, rice wine, sugar, water, ginger, garlic and 2 teaspoons of cornstarch and set aside.
- Put some oil in a wok or deep pan. Fry the chillies and spring onions briefly and then add the sauce. Simmer until the sauce thickens. Now add the fried meat and mix everything well until all the meat is well moistened.
- Serve with sesame seeds and, if you like, add a little more green from the spring onions.
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