Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.
Step: 1
Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
Step: 2
Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
Step: 3
Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
Step: 4
Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.
Per Serving: 522 calories; protein 35.1g; carbohydrates 34.5g; fat 26.8g; cholesterol 148.1mg; sodium 1054.6mg.
Preparing your food in advance can be best to feel enjoyable that you do it with your likely music in the yard , a relaxing beverage of your pick or even a partner. It is helpful to write every step required to create the food , which may include everything from your kitchen cupboard and utensils to your processing menu . Make sure to checkdown the ingredients in order , so as not to forget one . A handwritten list is typically best.
Having the right cooking tools is just as important as having the right ingredients . This includes all of from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, like as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner foods are a likely for all of home chef.