Chinese Spicy Chicken Chef Blog
Rice wine and rice wine vinegar is not the same thing. If you cannot find rice wine, any white wine will work in its place. This recipe calls for deep frying but you can fry in the pan instead if you choose. Serve with white rice. If you want extra sauce for the rice, you can double or triple the sauce ingredients. Enjoy.
- 1 lb boneless skinless chicken breasts (cut into 1 inch chunks)
- 1/2 cup cornstarch (for dusting)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine (or any white wine)
- 2 teaspoons rice wine vinegar
- 2 teaspoons brown sugar
- 1 tablespoon garlic (minced)
- 2 teaspoons ginger (minced)
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 dry cup roasted peanuts
- 4 green onions (sliced)
- Oil (for frying)
Adapted from blogchef.net
Heat the oil in a deep fryer to 375 degrees. Lightly toss chicken pieces of cornstarch until evenly coated.
In a small bowl combine soy sauce, rice wine, rice wine vinegar, and brown sugar. Set aside. Deep fry chicken in patches at 375 degrees until golden brown and fully cooked (about 5-7 minutes). Drain on paper towels.
While chicken is frying, heat a tablespoon of oil in a wok or sauce pan to medium-high heat. Add garlic and ginger and red pepper flakes. Stir fry for 15 seconds. Add the sauce mixture. Bring to a boil and boil for 5 minutes.
In a serving bowl mix cooked chicken pieces with the sauce. Add green onions and peanuts. Mix well and serve. Makes 2 Servings