| Ingredients | Direction |
|---|---|
| 4 c. peanut oil for frying 1 1/2 lb. boneless chicken breast (dark meat also may be used) 1/2 c. reduced-sodium soy sauce 1 c. low-sodium chicken broth 1/2 c. sugar 2 tsp. oyster sauce 1 tsp. hoisin sauce 2 tsp. white wine 3/4 tsp. minced fresh garlic 1 tsp. white vinegar 1/2 tsp. chili paste 3 tbsp. toasted sesame oil 5 tbsp. sherry 6 tbsp. cornstarch |
Place peanut oil in wok or deep-fat fryer and heat over medium-high heat. Trim fat off chicken breasts and cut lengthwise into 1/2 inch wide strips. Combine sauce and set aside. In a medium-size bowl, combine sesame oil, sherry and cornstarch for chicken coating. Toss chicken strips in coating ingredients. When oil reaches 370 degrees or a haze forms above it, deep-fry chicken until tinged light golden brown, about 2 to 3 minutes. Remove from oil with a slotted spoon and allow to drain on several thicknesses of paper towels. Pour oil out of wok; a small amount will remain. Replace over medium- high heat. Add sauce mixture and stir 20 seconds. Add cooked chicken and stir-fry about 10 seconds longer to warm and meld flavors. Serve immediately with steamed rice. |