Ingredients
6
6 servings
- •2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
- •0.25 cup cornstarch
- •2 large eggs
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •6 tablespoons all-purpose flour
- •1 teaspoon baking powder
- •0.5 cup vegetable oil
- •0.5 cup chopped green onion
- •2 tablespoons grated fresh ginger root
- •4 teaspoons sesame oil
- •0.5 cup water
- •0.5 cup white sugar
- •0.25 cup distilled white vinegar
- •2 tablespoons cornstarch
- •2 tablespoons soy sauce
- •0.25 cup oyster sauce
- •0.25 cup ketchup
Instructions
- Coat chicken pieces with cornstarch in a bowl; set aside.
- Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
- Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
- Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil.
- Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.
Nutritional Facts
Per 6 servings
- Calories: 522
- Carbohydrate: 35g
- Fat: 27g
- Fiber: 1g
- Protein: 35g
- Sugar: 19g
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