Instead of coating the chicken in a standard egg wash/flour dredge mixture, you do all the mixing in a gallon sized Ziploc bag. I loved this method! Less dishes and less mess!
The chicken is pan fried until crispy and then drizzled with sauce. Unlike some Asian dishes, where the flavor is all in the sauce, this chicken is delicious all on it's own.
Crispy Ginger Chicken
1 pound boneless/skinless chicken breasts or thighs, cut into small strips
2 tablespoons light soy sauce
1 teaspoon salt
1 teaspoon crushed garlic
1 teaspoon grated gnger
1/2 teaspoon sesame oil
4 tablespoons corn or rice flour
1 egg white
2" x 1" piece of ginger, cut into fine strips
For the sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese wine
1/2 teaspoon sesame oil
1/2 cup water
1 tablespoon corn or rice flour
Place the chicken in a gallon sized Ziplock bag. Add the soy sauce, sesame oil, crushed garlic, grated ginger, and salt. Shake to combine. Sprinkle in 2 tablespoons of corn/rice flour and shake to coat. Beat the egg white in a small bowl and add to the bag. Shake. Sprinkle with remaining 2 tablespoons of corn/rice flour and shake again until the chicken is well coated.
Heat some cooking oil in a shallow pan. Fry the ginger strips on low heat until golden and crisp. Remove with slotted spoon and set aside.
Fry the chicken in the same pan, over medium heat until golden brown.
For the sauce, in a small saucepan combine all ingredients but the water and corn/rice flour. In a small bowl, combine 1/2 cup water and about 1 tablespoon corn/rice flour to make a slurry. Add to the saucepan and heat until thickened and well combined.
Drizzle the sauce over the fried chicken pieces, then sprinkle with crispy ginger strips.
Source: Adora's Box
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