Posted by Nancy K. on April 25, 1998 at 08:02:39:
6-8 oz. chicken breasts, skinless and boned
6 tbsp. water
5 tbsp. cornstarch
pinch of salt
1 tbsp. vegetable oil
1/2 tsp. minced ginger
1/2 tsp. chopped garlic
1/2 -1 tsp. chile oil
1/2 tsp. toasted sesame seeds
vegetable oil for frying
iceberg lettuce
Sauce:
8 tbsp. chicken broth
1 tbsp. dark soy sauce
2 tbsp. soy sauce
4 tbsp. sugar
4 tbsp. white vinegar
1 tsp. cornstarch
1 tsp. sake
1/2 tsp. oyster sauce
In a small bowl, mix all sauce ingredients until well blended. cut chicken breast into 1/2 inch strips. Place in bowl with water and salt and let soak for 15 minutes. Do not drain. Add cornstarch and mix well, coating chicken. Add 1 tbsp. salad oil to chicken and mix to smooth and separate chicken strips. heat wok on medium, pour in oil for deep frying. Heat oil to 325 degrees. Place coated chicken strips in piece by piece and fry until crispy and cooked through. Remove chicken and pour off oil. Heat wok again with an additional 1 tsp. salad oil. Add ginger, garlic, chile oil, stir frying until fragnant. Add sauce mix, stir until thickened. Add fried chicken strips and mix well to coat all chicken strips with sauce. Sprinkle on sesame seeds before serving on a bed of lettuce.