Ingredients
- 21 oz chicken tenderloinscut into 1-inch piece s
- 1 small egg
- 1 tablespoon ssoy sauce
- 1 tablespoon sChinese shaoxing wineor mirin
- 3/4 cup corn starch
- 1/2 cup vegetable oilor can ola oil
- 1 tablespoon oil
- 3 teaspoon sgarlicminced
- 1 teaspoon gingerginger or finely grated
- 1/2 cup chicken stockor broth
- 2 tablespoon ssoy sauce
- 4 tablespoon slemon juiceof one lemon, about 3-4 tablespoon s
- 2 tablespoon ssugar
- 2 tablespoon shoney
- 1 pinch saltto taste
- 1 teaspoon scorn starchdissolved in 1 tablespoon swater
- 1 teaspoon sesame seedsto garnish
- 1 tablespoon green onionsthinly slice d to garnish
- 5 lemon slice sto serve - optional
Instructions
- In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
- Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
- Heat oil in a large wok, pan or skillet over medium high heat on the stove top. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5 6 minutes, turning half way during cooking, until golden and cooked through.
- Drain on a plate lined with paper towel. (If you want that ultra crunchy texture you get at restaurants. Fry the chicken once until pale golden (about 3 minutes), remove it, let the chicken cool for a few minutes, and then flash fry it again in hotter oil for 1 2 minutes until deep golden brown.)
- Discard oil and wipe wok/pan over with paper towel.
