Then add the garlic, ginger, and chili flakes, and stir-fry for around 30 seconds. Discard most of the oil, leaving around 1 tablespoon in the wok.Drain pieces on paper towels and set aside. Do not overcrowd the wok cook in 2 batches if needed. Cook the chicken pieces for 2 to 3 minutes, until they're golden brown and crispy. Heat oil to 350 F (or when a piece of chicken sizzles in the oil). Preheat a wok or deep non-stick skillet with the oil.Toss the chicken into it, making sure each piece is well coated. Put the remaining cornstarch into a shallow dish.In another bowl, mix together the remaining dark soy sauce, light soy sauce, brown sugar, 1 tablespoon of cornstarch, hoisin sauce, oyster sauce, rice wine vinegar, sesame oil, and water.In a large bowl, add the chicken, egg white, 1 tablespoon of dark soy sauce, and Shaoxing wine.
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