Salty as fuck Posted October 1, 2016 Share Posted October 1, 2016 This is really really really good! (serves about 8) Ingredients -------------------------- 3 lbs boneless skinless chicken breasts, cut into chunks 2 cups green onions, sliced 8 small dried chilies, seeds removed (bird pepper or thai chilies are good) -------------------------- Cornstarch slurry 1⁄4 cup soy sauce, low sodium preferred 1 egg, beaten 1 cup cornstarch -------------------------- Sauce 1⁄2 cup cornstarch 1⁄4 cup water 1 1⁄2 teaspoons fresh garlic, minced 3⁄4 cup sugar 1⁄2 cup soy sauce 1⁄4 cup white vinegar 1⁄4 cup sherry wine or 1⁄4 cup white wine 14 1⁄2 ounces chicken broth (a can) Directions Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil. Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.) Add green onions and hot peppers and stir fry about 30 seconds. Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't know what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant. Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays. Quote Link to comment Share on other sites More sharing options...
Kim Posted October 1, 2016 Share Posted October 1, 2016 mmm https://www.facebook.com/Whenthesunshinesweallshinetogether/videos/1805125566438046/ Quote Link to comment Share on other sites More sharing options...
Realist Posted October 1, 2016 Share Posted October 1, 2016 Tasty! Quote Link to comment Share on other sites More sharing options...
ez11 Posted October 1, 2016 Share Posted October 1, 2016 omnomnom Quote Link to comment Share on other sites More sharing options...
Administrator Maldesto Posted October 1, 2016 Administrator Share Posted October 1, 2016 Did you cook yourself Quote Link to comment Share on other sites More sharing options...
No Prayer Posted October 1, 2016 Share Posted October 1, 2016 You are the man, this has to be the best chicken meal ever! Quote Link to comment Share on other sites More sharing options...
Krys Posted October 1, 2016 Share Posted October 1, 2016 wicked Quote Link to comment Share on other sites More sharing options...
Keven Posted October 1, 2016 Share Posted October 1, 2016 http://imgur.com/gallery/R6lxo 1 Quote Link to comment Share on other sites More sharing options...
Sky Posted October 2, 2016 Share Posted October 2, 2016 which fourms am i on Quote Link to comment Share on other sites More sharing options...
Salty as fuck Posted October 2, 2016 Author Share Posted October 2, 2016 (edited) Did you cook yourself tbh i'm more of a medium-rare than fully cooked which fourms am i on the cooking forums next up, we make an alcohol drink with only two shots of vodka Edited October 2, 2016 by Reminiscence Quote Link to comment Share on other sites More sharing options...
Spookz Posted October 2, 2016 Share Posted October 2, 2016 what if i only have chicken with skin on help me please Solution Quote Link to comment Share on other sites More sharing options...
