My brother and sister in law gave me a Chinese cook book for Christmas “Ching’s Chinese Food in Minutes”. I don’t own a wok and I don’t have a gas stove but it is possible to make most of the recipes in the book (Ching says you can’t but I did anyway).
This is one of my new favorite recipes. I make it at least once a week for dinner. I made a few changes to her recipe.
500g diced chicken breast
4 tbs cornflour
2 egg whites
Vegetable oil for deep frying
Salt & Pepper
3 garlic cloves finely chopped
Small piece of ginger finely chopped (I find ginger really strong so I only used a really small amount)
1 medium red chili, deseeded (I don’t like spicy so I used a can of pineapple instead)
6 tbs sweet chili sauce
1 tbs soy sauce
Juice of 1 lime
- Season the chicken pieces with salt and pepper. In a small bowl whisk the cornflour and egg whites to make a batter.
- Heat a wok (or large frying pan) with vegetable oil until about 180 C (I didn’t make mine too hot and cooked the chicken slightly longer)
- Dip the chicken pieces in the batter, then place in the pan very carefully. Fry until golden brown. Flip the pieces over if necessary. Lift out using tongs or a spatula and drain on some paper towels. Discard the oil. Keep 1 or 2 tbs in the pan.
- To make the sauce when add the garlic and ginger to the pan to sauté for a few minutes and the chili (or pineapple) and stir fry for a few seconds, then add the chili sauce, soy sauce and lime juice. Mix well.
- Return the chicken to the wok and turn to coat in the hot sauce. Serve on a bed of white rice.