Set up dredging station: In one bowl add
and in a second bowl mix together cup
Corn Starch (1/2 cup)
All-Purpose Flour (1/4 cup)
Salt (1 tsp)
Tyson® Chicken Breasts (1 lb)
pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.
Make the sauce: In a bowl, mix together
Chicken Stock (1/4 cup)
Soy Sauce (3 Tbsp)
Distilled White Vinegar (3 Tbsp)
Lee Kum Kee Hoisin Sauce (1/2 Tbsp)
Caster Sugar (3 Tbsp)
Ground Ginger (1/4 tsp)
Corn Starch (1/2 Tbsp)
and set aside.
In a large, deep skillet over medium-high heat
Oil (as needed)
. Once the oil is shimmering, fry the chicken in batches until golden and crispy, four to five minutes. Drain on paper towels.
In a different pan, add one tablespoon of
Oil (to taste)
and let it get warm, add
Garlic (2 cloves)
Dried Chili Peppers (3)
and cook for thirty seconds. Mix the sauce and add it to the pan, stir and cook until it thickens, about one minute. Add the chicken and mix to coat and warm it through. Serve with rice!