Colorful Hot and Sour Chicken
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 1 large egg
- 2 tablespoons cornstarch
- 300 g boneless skinless chicken thighs or 300 g boneless skinless chicken breasts, cut into bite-sized chunks
- 1⁄4 cup peanut oil (or other vegetable oil)
- 4 slices ginger
- 3 birds eye chiles, halved crosswise (amount depends the heat desired)
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- 60 g carrots, julienned (1/4 cup)
- 1 small green pepper, julienned
- 60 g shiitake mushrooms, julienned (4 medium or 1 cup sliced)
- 1⁄4 cup chicken stock (approx) or 1⁄4 cup water (approx)
the sauce
- 1⁄3 cup white wine (I used Chardonnay)
- 4 teaspoons tomato paste
- 1 teaspoon brown sugar
- 1 lime, juice of
- 2 teaspoons soy sauce
Garnish
- fresh cilantro leaves
- green onion, sliced diagonally
Directions
- Stir cornstarch into slightly beaten egg until well combined
- Add chicken pieces, stir to coat
- Heat oil in a wok over medium-high heat until just below smoking
- Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
- Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
- Add onion slices, continue to saute another 1-2mins, until onions are soft
- Add garlic and stir fry for another minute
- Add the carrot matchsticks, continue to cook until they're semi-tender
- Stir in chicken pieces and saute for 1 minute
- Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
- Finally, add the green pepper and shitake mushrooms and cook for another minute
- If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
- Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice
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