- 4
Ingredients
- SAUCE:
- 5 lb. boneless chicken breasts, cut into small cubes
- 10 T cornstarch
- 5 beaten eggs
- 15 T flour
- 2-1/2 t -each baking powder and salt
- 1-1/4 cups vegetable oil
- 10 t sesame oil
- 5 T grated ginger
- 1-1/4 cups diagonally sliced green onions
- 1-1/4 cups each water, white vinegar, and sugar
- 5 T cornstarch
- 5 T soy sauce
- 10 T oyster sauce
- 10 T ketchup
- sliced green onions for garnish
Preparation
Step 1
Coat the chicken cubes with cornstarch. Combine eggs, flour, baking powder and salt in a bowl. Add chicken and stir to coat well.
Heat oil over high heat in a large, non-stick skillet. Add chicken and cook for 10 minutes, stirring often, until golden and no longer pink inside. Transfer chicken to a plate a reserve.
Add sesame oil, ginger and green onions to skillet, and cook over medium-high heat for three minutes. Add water, vinegar, and sugar. Simmer until the sugar is completely dissolved.
In the meantime, dissolve cornstarch in soy sauce. Add soy sauce mixture, oyster sauce and ketchup to skillet. Allow to simmer for two minutes or until sauce has thickened. Return the reserved chicken to the skillet and stir to reheat chicken. Serve with rice and garnish with sliced green onions.