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sesame oil soy sauce egg white cornstarch chicken peanut garlic fresh ginger chicken broth soy sauce cornstarch garlic turbinado scallions rice broccoli
Viewed: 48 - Published at: 9 years agoIngredients
- 1- 1/2 teaspoon Toasted Sesame Oil
- 1 Tablespoon Soy Sauce
- 1 whole Large Egg White
- 1/4 cups Plus 2 Tablespoons Cornstarch
- 1 pound Boneless, Skinless Chicken Thighs
- Canola, Peanut, Or Vegetable Oil For Frying
- 1 Tablespoon Peanut, Canola Or Vegetable Oil
- 2 cloves Garlic, Peeled And Minced
- 2 Tablespoons Finely Chopped Fresh Ginger Root
- 1 cup Chicken Broth Or Stock
- 1/4 cups Soy Sauce
- 1 Tablespoon Cornstarch
- 1 teaspoon Chinese Chile-garlic Sauce
- 3 Tablespoons Raw (turbinado Or Demerara) Sugar
- 4 whole Scallions, Thinly Sliced
- Steamed Rice
- Steamed Broccoli
Method
- Prep your chicken: In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms.
- It will look gummy but smooth.
- Add the chicken pieces and stir until all are evenly coated.
- At first it may appear that it will not come together but it does!
- Set chicken aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally.
- Begin the sauce: Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat.
- Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.
- In a separate bowl, whisk together the remaining sauce ingredients until smooth.
- Pour into the garlic and ginger, stirring, until the sauce becomes thick and shiny.
- Once the sauce thickens, lower heat and keep the saucepan over a low burner partially covered to stay warm.
- To fry the chicken: Heat 1/2-inches of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.
- When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan.
- Cook chicken for 4 minutes on each side, or until deep golden brown and crisp on both sides**.
- Transfer the fried chicken to a paper towel lined plate and repeat the process until youve cooked all the chicken.
- Then slide all of the fried chicken into the prepared sauce and toss to coat.
- (If desired, add some steamed broccoli to coat with the sauce also.)
- Increase the heat to medium, stir and cook just until hot all the way through.
- Sprinkle with sliced scallions and serve immediately over white rice.
- **A note: Chicken is a safe food for me.
- I know that just about anything done to it is going to yield something that is, at the very least, edible.
- This is especially true of boneless skinless chicken thighs.
- Its really hard to mess those up!
- They stay tender and juicy and its very hard indeed to cook them to the point of chicken jerky.
- Be sure to cook them through, you definitely want that crisp, deep-brown coating to hold up to the sauce!
