Daddy Wu's Chicken

By TrayH

Ingredients

• ~For the marinade:
• 2 pounds chicken breast, cut into 1-inch cubes
• 1 tablespoon soy sauce
• 2 tablespoon sake or dry sherry
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1 1/2 cups jasmine rice
• 3 cups cold water
• 3 eggs, lightly beaten
• 1 cup flour
• 1/4 cup cornstarch
• ~For Daddy Wu’s Sauce:
• 2 tablespoons canola oil
• 1/2 red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 1 teaspoon sake
• 1 teaspoon sesame oil
• 2 tablespoons oyster sauce
• 1/4 cup chicken broth
• 1/4 teaspoon ginger, grated
• Zest and juice of 1 lemon
• 3 scallions, cut on a bias

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

* In a plastic bag, add chicken and marinade ingredients.

* Place in the fridge and let chicken marinate for at least 4 hours or overnight.

* Remove chicken from fridge and bring to room temperature. Rinse jasmine rice under cold water until water runs clear.

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* Place jasmine rice in a pot with a tight-fitting lid; add in water. Bring to a boil uncovered.

* Once rice has started to boil, turn down to the lowest setting, cover and let simmer until cooked through, around 20 minutes.

* Fluff once rice is done.

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* While the rice is cooking, heat canola oil to 350ºF.

* While oil is heating, beat eggs in a shallow dish.

* Dredge chicken in the egg mixture, then in flour mixture.

* Deep-fry chicken in small batches until golden brown in color, around 5 minutes.

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* In a wok over high heat, add 2 tablespoons canola oil.

* Add in red onions and sauté for 1 minute; add in cherry tomatoes and sauté an additional minute.

* Add in ketchup, brown sugar, sake, sesame oil, oyster sauce, chicken broth, ginger, lemon juice and zest, and cook until thicken, around 10 minutes.

* Add chicken to thickened sauce and toss to coat.

* Garnish with scallions and serve with rice.