Prep 30 mins
Cook 20 mins
This is from Ken Hom's Chinese Cookery. The difference with this recipe and others in the section is the use of egg white and cornflour on the chicken. Believe me, it makes a huge difference. Use the leftover egg yolk in an egg fried rice.
- 8 ounces boneless skinless chicken breasts
- 1 egg white
- 2 teaspoons cornflour
- 2 1⁄2 fluid ounces peanut oil
- 2 1⁄2 fluid ounces chicken stock or 2 1⁄2 fluid ounces water
- 1 1⁄2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 2 teaspoons light soy sauce
- 2 teaspoons dry sherry or 2 teaspoons rice wine
- 1⁄2 teaspoon garlic, finely chopped
- 1 dried red chilies or 1⁄4 teaspoon chili powder
- 1 teaspoon cornflour, blended with
- 1 teaspoon water
- Cut the chicken breasts into strips 3 inches long.
- Combine the chicken strips with the egg white and cornflour in a bowl and put it into the refrigerator for about 20 minutes.
- Heat the oil in a wok or deep frying pan until it is moderately hot.
- Add the chicken strips and stir them quickly in the oil to keep them from sticking.
- Cook the strips until they turn white. (This takes about a minute).
- Drain the breasts immediately in a colander or sieve. (The oil may be saved for future stir-fried chicken dishes).
- Wipe the wok or pan clean and re-heat it.
- Add all of the sauce ingredients except for the cornflour mixture.
- Bring to the boil over a high heat and then add the cornflour mixture.
- Simmer for 1 minute.
- Return the chicken strips to the sauce and stir-fry them long enough to coat them all well with the sauce.
- Turn onto a platter and serve at once.