12 oz. boned chicken breasts, cut into thin strips about 2inch X 1inch
Salt and pepper to taste
2 tsp sugar
1 tsp chili sauce
2 tbsp dry white wine
1 tbsp cornstarch
Vegetable oil for deep frying
3 eggs, lightly beaten
3/8 cup sesame oil
1 tbsp chopped parsley
1 ½ tbsp rice wine
1 ½ tbsp soy sauce
1 ½ tbsp lemon juice
Sprinkle the chicken strips with the salt, pepper, sugar, chili sauce, wine and cornstarch, rubbing them into the meat with your fingers. Set aside to marinate at room temperature for 1 ½ hours.
Fill the large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer.
Carefully lower the chicken strips, a few at a time, into the oil and fry for 1 to 2 minutes, or until they are golden brown. Remove from the oil and drain on paper towels.
Put the eggs into a shallow bowl. When the chicken strips have been cooked, dip the strips, one by one, into the eggs and coat thickly.
Heat the sesame oil in a frying-pan. Add the chicken, strips to the pan, in one layer if possible, and shake and tilt gently to distribute oil evenly. Fry the strips, turning occasionally, for 2 minutes.
Remove the strips from the pan and arrange them in one later, on a very large serving dish. Sprinkle with the parsley, wine or sherry, soy sauce and lemon juice, and serve at once.
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