Submitted by: Éric Duguay, Montreal
- 1 lb(s) boneless chicken breast cubes
- 2 tbsp(s) cornstarch
- 1 egg, beaten
- 3 tbsp(s) flour
- 1/2 tsp(s) baking powder
- 1/2 tsp(s) salt
- 1/4 cup(s) vegetable oil
- 2 tsp(s) sesame oil
- 1 tbsp(s) grated ginger
- 1/4 cup(s) green onions, sliced diagonally
- 1/4 cup(s) water
- 2 tbsp(s) white vinegar
- 1/4 cup(s) sugar
- 1 tbsp(s) cornstarch
- 1 tbsp(s) soy sauce
- 2 tbsp(s) oyster sauce
- 2 tbsp(s) ketchup
- to taste crushed chilies (optional)
- to taste sesame seeds (optional)
Coat the chicken cubes in cornstarch.
In a bowl, combine the egg, flour, baking powder and salt. Add the chicken and coat well.
In a large skillet, heat the oil over high heat. Add the chicken and cook about 10 minutes, stirring often. Transfer the chicken to paper towels on a plate and set aside.
Add the sesame oil, ginger and green onion to the skillet. Cook over medium heat for 3 minutes.
Add the water, vinegar and sugar. Cook until the sugar has dissolved.
In the meantime, dissolve the cornstarch in the soy sauce.
Add the soy sauce mixture, oyster sauce and ketchup to the skillet. Simmer for two minutes.
Return the chicken cubes to the skillet and stir until chicken is reheated.
If you like your food spicy, add some crushed chilies to the sauce.
This recipe serves two adults or one adult and two children. Double the quantities as needed. Serve.
Sprinkle with sesame seeds. Serve over a bed of basmati rice. Hǎo wèikǒu (bon appétit!).