Recipe by tori.zombie
The closest thing I've found to my favorite at August Moon, though I'm much too lazy to bread the chicken (which I haven't found any breading similar enough for my family's taste, unfortunately). All my family members who have tried this absolutely love it, even my mother-in-law who dislikes most Asian food! Don't be intimidated by the long list of ingredients. Please enjoy! :D
Top Review by Crunchy Numbers
I really liked this. Fast and easy to make with not too many dirty dishes (which is always a plus!). I cut back on the sugar in the sauce to 1/2 cup, which was plenty sweet for us. Might use even less sugar next time. This makes a lot of sauce; a half recipe of the sauce might be enough. I skipped the green onion but added a diced red bell pepper and broccoli. Will definitely make this again!
- 4 boneless skinless chicken breasts, cut into bite-size pieces
- vegetable oil or cooking spray
- 2 cups hot water
- 2 chicken bouillon cubes
- 1⁄2 cup cornstarch (you may want to reduce this to 1/4 cup)
- 1⁄2 teaspoon sesame oil (optional)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground ginger
- 3⁄4 cup sugar
- 1⁄2 cup soy sauce (I use Kikkoman, most generic kinds are watery)
- 1⁄4 cup cooking sherry
- 1⁄4 cup rice vinegar (I use rice vinegar when I have it) or 1⁄4 cup white vinegar (I use rice vinegar when I have it)
- 1⁄2-1 tablespoon crushed red pepper flakes, to taste (I don't usually measure these)
- 1⁄3 cup green onion, chopped
Directions See How It's Made
- In a mixing bowl or Tupperware, dissolve chicken bouillon in hot water. Allow broth to cool to at least room temperature, then mix in cornstarch until well blended.
- Stir in sesame oil(opt), garlic powder, ginger, sugar, soy sauce, sherry, vinegar and red pepper flakes. Set aside in fridge.
- Heat oil or spray oil in wok or large skillet, brown chicken on each side. Remove from pan and set aside.
- Add more oil, if necessary, stir fry green onions until softened.
- Remove sauce mixture from fridge, give it a stir if any ingredients have settled to the bottom. Pour into pan with green onions, stirring frequently to prevent burning. Cook to desired thickness. I like mine nicely thickened and with a dark amber color.
- Fold in cooked chicken, evenly coating. Serve with steamed or fried rice. Enjoy! (Note: You can beef this up a little bit by adding your favorite stir fried vegetable when cooking the green onions, I often use broccoli and stir fry to tender crisp.).