Ingredients
CHICKEN
2-3 butterflied boneless chicken breasts
DIP
1 egg
1/2 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon white pepper
DREDGE
1/4 cup cornstarch
GARLIC SESAME OIL
1/4 cup sesame oil
6 mashed fresh garlic cloves
SAUCE
1/2 cup water
3 tablespoons freshly squeezed orange juice
3 tablespoons white vinegar
2 tablespoons grade a clover honey
1 1/2 tablespoons thinly snipped green onion tops
1 tablespoon chinese rice wine
1 teaspoon chicken bouillon granule
2 teaspoons soy sauce
1/2 teaspoon ginger powder
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly grated orange zest
1/8 teaspoon Chinese five spice powder
GLAZE
1 tablespoon cornstarch
2 tablespoons cold water
GARNISH
1 tablespoon thinly snipped green onion
1 teaspoon toasted sesame seeds
Directions
1. COMBINE these ingredients in a small bowl: 1/2 cup water, 1/4 cup freshly squeezed orange juice, 3 tablespoons white vinegar, 2 tablespoons Grade A clover honey, 1 1/2 tablespoons thinly snipped green onion tops, 1 tablespoon Chinese rice wine, 1 teaspoon chicken bouillon granules,1 teaspoon soy sauce, 1/2 teaspoon freshly grated orange zest, 1/4 teaspoon ginger powder and 1/8 teaspoon Chinese five-spice powder; set aside.
2. BUTTERLY chicken breasts; slice into 1/2 inch strips across the grain; cut strips to desired length (or fry whole and cut later for "cleaner'' strips.
3. BEAT 1 egg with 1/2 teaspoon salt and 1/4 teaspoon white pepper; DIP chicken strips in egg mixture and then DREDGE chicken strips in 1/4 cup of cornstarch until well-coated (shake off excess before frying in hot oil).
4. HEAT a wok to HIGH heat setting; add 1/4 cup sesame oil; swirl to coat sides; add 6 fresh mashed garlic cloves and stir until fragrant, about 10 seconds.
5. ADD dredged chicken strips and fry for 3 minutes; remove with a slotted spoon and drain on paper towels.
6. ADD the SAUCE mixture to wok and bring to a boil, stirring.
7. POUR in the dissolved GLAZE solution and cook, stirring, until the sauce boils and thickens; turn off wok.
8. RETURN chicken to wok with the sauce, stirring until chicken is reheated.
9. SERVE hot chicken and sauce over jasmine rice.
10. GARNISH with thinly snipped green onion tops and toasted sesame seeds.
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