If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
This is some old school sxxt, and by sxxt I mean deliciousness.
Ingredients
2 chicken breasts
2 tablespoons soy
1 tablespoon Shaoxing wine, or cooking sherry
1 egg
½ cup chicken broth
2 tablespoons soy
3 tablespoons hot honey
Juice of 2 lemons – but zest of one
2 cloves of garlic, finely chopped
1 inch piece of ginger, finely chopped
1 Holland pepper, or red jalapeno, finely chopped
1.5 cups cornstarch, plus about 2 tablespoons for thickening
Oil for frying
Cooked white rice, finely chopped green onion and toasted sesame seeds for serving
Directions
Cut the chicken breasts into bites, and put in a bowl with the soy, Shaoxing and egg – mix well then set aside
Make the sauce - in a small bowl combine the broth,soy, honey, lemon juice and zest – mix and set aside
Put cornstarch in a large bowl, drain chicken well and toss it in the cornstarch – be sure all pieces are covered
Heat oil to 350 degrees
Shake the excess cornstarch of the chicken, and gently put the pieces into the oil. If not covered totally in the oil, be sure to flip the pieces after about a minute and a half
Cook until golden brown and crispy – this should take about 3-4 minutes total
When done, remove to a plate lined with paper towels,and fry remaining pieces
Put a clean pan on the heat and add a tablespoon of oil
When it’s almost smoking, add the garlic, ginger and pepper – cook until fragrant, about 1 minute
Add the sauce to the pan, let simmer/bubble away for about 2 minutes
Stir 2 tablespoons of cornstarch into 2 tablespoons of water to make smooth, then add to the sauce
Stir about a minute, and as it begins to thicken add the chicken
Stir through to coat, and serve on the rice, topped with green onion and sesame seeds
