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Categories:
chicken salt sherry wine egg cornstarch oil chilies garlic thin slices ginger red onions peanuts sherry wine vinegar soy sauce sugar salt
Viewed: 13 - Published at: 8 years agoIngredients
- 1 lb chicken
- 1/2 teaspoon salt
- 1 tablespoon sherry wine
- 1 egg white, lightly beaten
- 1 tablespoon cornstarch
- 2 cups oil
- 12 dried chilies, torn into several pieces
- 5 garlic cloves, peeled and halved
- 5 thin slices ginger
- 2 red onions, peeled and sliced into eighths
- 1/4 cup peanuts
- 1 tablespoon sherry wine
- 1 tablespoon vinegar
- 1 1/2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
Method
- Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
- When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok.
- Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry.
- In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.
