Instructions
chinesey chicken
2-3 chicken breast diced to 1/2 inch chunks
2 tsp baking soda
2 tbsp soy sauce
2-ish tbsp of water
Cut up chicken, mix through baking soda and soy sauce, let stand to velvet for 20-30 mins. chicken will swell, become more tender.
drain off liquid.
Add a pinch of salt, work through.
Corn starch and optional potato starch 1/2 1/2.
2 eggs + 1/4 cup water.. maybe a little more water. just make enough if you run out.
bread the chiken: coat in corn startch, then egg wash, back to corn starch, wire rack for 10 mins to soak through the dust.
deep fry until they have light tan color, small batches at a time. Then fry again to medium brown. This'll make it good and crispy. Will survive a sauce without getting all mushy.
sauce:
if you want it spicy, a tsp or 2 of huy fong chili garlic sauce. This is not sirracha. It's better. Also good with an onion sliced thin, if you don't hate vegetables.
1/2 cup white sugar
3 tbsp soy sauce
1tbsp corn starch
2 stalks green onion chopped
ginger powder 1 tsp or fresh minced 1tbsp
garlic powder 1 tsp or fresh minced 3-5 cloves. follow your heart.
1 tbsp white vinegar
1tbsp toasted sesame oil
sesame seeds cause they're fun.
some water to get the volume you want... usually 1/2 to 3/4 cup... you can thin it out at the end to get the volume. you can hold the corn starch until this step, to thicken at the end.
combine all this stuff in a sauce pan, boil it up, stirring until it's half as thick as you want. will thicken when cool. toss chicken in sauce when it's hot.
Eat with some rice, cause that's the rule.
1/2 the time we velvet the chicken and brown it in a frying pan and add the sauce right to it, if you don't want to fry the chicken. Turns out like kung-pao if you throw in whatever peanuts or sliced veggies. super versatile base for whatever you're feeling.