Cooking Instructions
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Step 1
Prepare your
White Rice (to taste)
according to the package's instructions.
Step 2
In a medium bowl, whisk together
Soy Sauce (10 mL)
,
Cooking Sherry (8 mL)
and
Egg (1)
for the marinade.
Step 3
Cut the
Boneless, Skinless Chicken Breasts (225 g)
into one-inch cubes and add to the marinade, mixing well. Set aside for at least 10 minutes while you prepare the sauce.
Step 4
For the sauce, whisk together the
Chicken Stock (45 mL)
,
Tomato Paste (15 g)
,
Soy Sauce (11 mL)
,
Rice Vinegar (11 mL)
,
Hoisin Sauce (5 mL)
,
Chili Paste (3 g)
,
Vegetable Oil (5 mL)
,
Granulated Sugar (9 g)
, and
Corn Starch (2 g)
. Set aside.
Step 5
In a pie plate or other deep plate, mix together
Corn Starch (80 g)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
. Scoop chicken out of the marinade and place in the cornstarch, turning and mixing until all pieces are coated. The mixture will be somewhat sticky.
Step 6
Heat
Vegetable Oil (60 mL)
in a large skillet over medium heat. Once hot, add the chicken pieces to the pan. Toss the chicken as it cooks, making sure that all sides of the pieces are crispy. Cook for 10-15 minutes until golden and crispy.
Step 7
Remove the chicken with a slotted spoon to a plate lined with paper towels. Pour excess oil out of the pan, but do not wipe clean.
Step 8
Return pan to the heat. Add
Garlic (2 cloves)
and
Crushed Red Pepper Flakes (as needed)
to the pan and toss gently for about 20 seconds. Add sauce and allow to thicken for about 30 seconds. Turn off the heat and return chicken to the pan. Toss chicken until coated.
Step 9
Serve over a bed of rice, garnished with
Sesame Seeds (to taste)
and
Scallions (to taste)
. Enjoy!
