Ingredients
6
6 servings
- •1 egg
- •2 spring onions, finely chopped
- •5 slices fresh ginger
- •1 teaspoon Shaoxing wine (Chinese rice wine)
- •1 teaspoon soy sauce
- •1 clove garlic, crushed
- •0.5 teaspoon white sugar
- •0.5 teaspoon salt
- •0.5 teaspoon ground white pepper
- •1.5 pounds skinless, boneless chicken breasts, cut into small pieces
- •1 cup sweet potato starch
- •3 tablespoons sweet potato starch
- •1 quart vegetable oil for frying
- •2 cups lettuce leaves
- •1 tablespoon salt
- •1 tablespoon ground white pepper
Instructions
- Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
- Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
- Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
- Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.
Nutritional Facts
Per 6 servings
- Calories: 405
- Carbohydrate: 30g
- Fat: 19g
- Fiber: 1g
- Protein: 27g
- Sugar: 1g
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