Thursday, 7 July 2011

Spicy Chicken With Rice

1lb boneless skinless chicken breasts (cut into 1 inch chunks)
½ cup cornstarch (for dusting)
2 tablespoons soy sauce
2 tablespoons rice wine (or any white wine)
2 teaspoons rice wine vinegar
2 teaspoons brown sugar
1 tablespoon garlic (minced)
2 teaspoons ginger (minced)
1/2 teaspoon red pepper flakes (or more, to taste)
¼ dry cup roasted peanuts
4 green onions (sliced)
Oil (for frying)
Cooking Instructions:

Step 1: Heat the oil in a deep fryer to 375 degrees. Lightly toss chicken pieces of cornstarch until evenly coated.
Step 2: In a small bowl combine soy sauce, rice wine, rice wine vinegar, and brown sugar. Set aside. Deep fry chicken in patches at 375 degrees until golden brown and fully cooked (about 5-7 minutes). Drain on paper towels.

Step 3: While chicken is frying. Heat a tablespoon of oil in a wok or sauce pan to medium-high heat. Add garlic and ginger and red pepper flakes. Stir fry for 15 seconds. Add the sauce mixture. Bring to a boil and boil for 5 minutes.
Step 4: In a serving bowl mix cooked chicken pieces with the sauce. Add green onions and peanuts. Mix well and serve.
(Makes 2 Servings)

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