Categories: asian, chicken, spicy

Ingredients

• 2lbs boneless skinless chicken breasts (cut into strips)
• 1/2 cup corn starch
• oil (for deep frying)
• Sauce-
• 2 tablespoons oil
• 3 tablespoons oyster sauce
• 6 tablespoons low sodium soy sauce
• 1/2 cup low sodium chicken broth
• 6 red dried chili peppers (or more depending on how spicy you want the sauce)
• 1 tablespoon sherry
• 2 garlic cloves (minced)
• 1/4 teaspoon fresh ginger (minced)
• 3 green onions (chopped)
• 1/4 cup dry roasted peanuts
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Directions

1. In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.

2. In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry. Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.

3. In a serving bowl (or in the wok) toss the chicken bits with the sauce. Garnish with green onions and peanuts.

Email to a friend | Print this recipe | Back