Asian Style Breaded Chicken
No real recipe.
Just a quick stir fry.
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.
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
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.
thibeaultstable.com 
This looks delightful
My favorite types of meals;)
Oh my this looks sooooo inviting! I really have not eaten much at all this week and this is the first thing that really appeals to me! Yummy!
I could eat that whole thing right now. Looks delicious!Best,Gloria