Asian Style Breaded Chicken

Asian Style Breaded Chicken

No real recipe.
Just a quick stir fry.


Marinate thin slices of boneless chicken breasts in a splash of Shao Hsing rice wine, a little corn starch and a little toasted sesame oil. Not long, just 20 to 30 minutes.

Heat one cup of peanut oil in wok.   When oil is hot, dip chicken in batter and fry a few pieces at a time.   Set chicken aside.

Pour off most of the oil.  Add  onions, green peppers and cook for a minute or two.   Add  garlic and ginger, and hot red chilies and cook for another minute. Add a little chicken broth, bring to a boil, and add the chicken.  Toss to coat. Add some sliced green onions and serve over rice.
Note:  If you want a thicker sauce add a little cornstarch to the chicken broth.

Batter for the Chicken

1/2 cup flour
1/4 cups corn starch
1/2 teaspoon baking powder
Salt
Lots of black pepper
Cold soda water

Combine the dry ingredients.  Add enough soda water to make a batter.  Shouldn't be too thick.