Prep 10 mins
Cook 25 mins
This is my version of a yummy Chinese take out we had once. The Cantonese sauce I use is my Cantonese Sauce.
- Mix Cantonese sauce, soy sauce, packed brown sugar, 1-1/2 T sesame oil, and sesame seeds. Cook over medium heat until thick and bubbly. Taste at least once to adjust flavor. If to sweet add a bit more soy and to tangy, a bit more sugar.
- Set aside sauce.
- Cut the chicken into strips.
- Mix cornstarch and garlic.
- Dip chicken into egg and then cornstarch.
- Fry in 1/2 c vegetable oil and 3 T sesame oil till lightly brown and cooked through. Be carefully not to over cook because it will make the chicken tough.
- Drain chicken on paper towels and blot off any grease, and place in pan with sauce. Mix well, and serve over jasmine rice. Sprinkle chopped spring onions on top.
This was a good dish, and I could have almost given it five stars but I found it a little too salty tasting and the rest of my family thought so too. We all enjoyed it though. I also found it very time consuming so that when I sat down to eat, my appetite wasn't great because I was tired. I used your cantonese recipe. You could really tweak this recipe a little and make it less time consuming. Instead of using cantonese sauce, you could just make one sauce combining the ingedients of the other. You could probably cut way back on the soy sauce and maybe try it with unbattered sauteed chicken. Just some suggestions. I may work with it a little and see what I come up with because the basic flavor is really good. Thanks for sharing. :-)