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Categories:
shrimp chicken eggs cornstarch stir-fry oil rice vinegar sugar soy sauce cornstarch red pepper scallions
Viewed: 50 - Published at: 7 years agoIngredients
- 1 lb shrimp (peeled, deveined, tails removed)
- 1 lb chicken breast (cut into 1-inch cubes)
- 6 eggs (beaten)
- 1 cup cornstarch
- 1 cup stir-fry oil
- 14 tablespoons rice vinegar
- 12 tablespoons sugar
- 5 tablespoons soy sauce
- 3 tablespoons cornstarch
- 1 teaspoon crushed red pepper flakes
- 4 scallions (sliced with while and green parts separated)
Method
- In a large bowl combine the cornstarch and beaten eggs. Mix well to create a batter. Add the shrimp and chicken and coat well.
- In a small bowl combine rice vinegar, soy sauce, sugar, the white parts of the scallion, and cornstarch. Mix well and set aside.
- Add oil to wok and heat to 375 degrees. Add shrimp and chicken to the wok in batches and cook untill shrimp are white and chicken is not pink. Remove with a slotted spoon and set aside.
- Add crushed red peppers to the oil remaining in the wok and stir fry for about 30 seconds. Return the shrimp and chicken to the wok and stir fry for a minute or two.
- Add sauce mixture to the wok and stir until the sauce becomes thickened and coats the shrimp well. Garnish with the green parts of the scallions.
- Serve with broccoli and white rice.
