Ingredients
3
3 servings
- •1 teaspoon chili bean sauce
- •2 teaspoons rice wine
- •1 teaspoon light soy sauce
- •1 teaspoon dark soy sauce
- •2 teaspoons minced fresh ginger root
- •1 tablespoon chopped green onion
- •1 teaspoon white sugar
- •¾ pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips
- •2 cups vegetable oil for frying
- •⅔ cup all-purpose flour
Instructions
- Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
- Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
- Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.
Nutritional Facts
Per 3 servings
- Calories: 370
- Carbohydrate: 24g
- Fat: 18g
- Fiber: 1g
- Protein: 27g
- Sugar: 2g
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