* 1 lb (454 g) boneless chicken breasts, cut into small cubes
* 2 tbsp (30 mL) cornstarch
* 1 egg, beaten 3 tbsp
* (45 ml) all-purpose flour
* 1 / 2 tsp (2 mL) baking powder
* 1 / 2 tsp (2 ml) salt
Sauce:
* 1 / 4 cup (65 ml) vegetable oil * 2 tsp
(10 ml) oil Sesame
* 1 tbsp (15 mL) grated ginger
* 1 / 4 cup (65 ml) green onions, cut into wedges
* 1 / 4 cup (65 ml) water * 2 tbsp
(30 ml) white vinegar
* 1 / 4 cup (65 ml) sugar
* 1 tbsp (15 mL) cornstarch
* 1 tbsp (15 ml) soy sauce * 2 tablespoons
(30 ml) oyster sauce
* 2 tbsp (30 mL) ketchup
Steps
Coat the chicken with cornstarch. In a bowl, combine egg, flour, baking powder and salt. Add chicken and coat well. In a large nonstick skillet, Heat oil over high heat. Add chicken and cook for 10 minutes, stirring often, until chicken is golden on the outside and that he no longer pink inside. Place chicken on a plate and reserve. Add sesame oil, ginger and green onions to skillet. Cook over medium-high heat for 3 minutes. Add water, vinegar and sugar. Simmer until the sugar is completely dissolved. Meanwhile, dissolve cornstarch in soy sauce. Stir in soy sauce, oyster sauce and ketchup to skillet. Simmer for 2 minutes or until the sauce thickens. Recover. Serve on a bed of basmati rice or white rice made in a chicken broth.
* 2 tbsp (30 mL) cornstarch
* 1 egg, beaten 3 tbsp
* (45 ml) all-purpose flour
* 1 / 2 tsp (2 mL) baking powder
* 1 / 2 tsp (2 ml) salt
Sauce:
* 1 / 4 cup (65 ml) vegetable oil * 2 tsp
(10 ml) oil Sesame
* 1 tbsp (15 mL) grated ginger
* 1 / 4 cup (65 ml) green onions, cut into wedges
* 1 / 4 cup (65 ml) water * 2 tbsp
(30 ml) white vinegar
* 1 / 4 cup (65 ml) sugar
* 1 tbsp (15 mL) cornstarch
* 1 tbsp (15 ml) soy sauce * 2 tablespoons
(30 ml) oyster sauce
* 2 tbsp (30 mL) ketchup
Steps
Coat the chicken with cornstarch. In a bowl, combine egg, flour, baking powder and salt. Add chicken and coat well. In a large nonstick skillet, Heat oil over high heat. Add chicken and cook for 10 minutes, stirring often, until chicken is golden on the outside and that he no longer pink inside. Place chicken on a plate and reserve. Add sesame oil, ginger and green onions to skillet. Cook over medium-high heat for 3 minutes. Add water, vinegar and sugar. Simmer until the sugar is completely dissolved. Meanwhile, dissolve cornstarch in soy sauce. Stir in soy sauce, oyster sauce and ketchup to skillet. Simmer for 2 minutes or until the sauce thickens. Recover. Serve on a bed of basmati rice or white rice made in a chicken broth.
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