If the sauce is a little runny add the cornstarch slurry, a little at a time, to thicken the sauce. At this point add the warmed sauce mixture, a few spoonfuls at a time, until all the chicken is coated but not soaking wet. Add the already cooked chicken to the wok and toss around with the chiles so that all the chicken gets great flavor. When the oil is hot add the chiles and green onions to saute for around 1 minute. Remove the chicken from the oil to paper towels to drain.Īdd a little more oil to a clean wok or skillet over medium heat. When the oil is hot enough, slowly add a few pieces of chicken at a time, until all the chicken is cooked. Heat the oil in a deep-fryer or heavy-bottomed pan to 350 to 360 degrees F.Ĭarefully test the oil by dropping a single piece of chicken into it and cook for around 4 minutes. Cover the bowl and let rest for 1 hour in the refrigerator.Ĭombine all the sauce ingredients, except the cornstarch slurry, in a large saucepan over medium heat and simmer until the sugar dissolves. Remove the chicken to a medium bowl and add enough cornstarch to coat the chicken it should form a sticky-like paste around the chicken. Combine the diced chicken with the eggs, and the light soy sauce and season with salt and pepper.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |