Spicy Chicken – Chinese

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 3 tbsp soy sauce, light
• 1 m.-sized egg(s)
• ½ tsp black pepper
• ½ tsp cayenne pepper
• 3 cups flour
• 1 cup cornstarch
• 4 tsp soy sauce, dark
• 4 tsp oyster sauce
• 3 tsp vinegar, e.g. rice vinegar
• 2 tsp rice wine
• 4 tsp sugar
• 1 cup water or chicken broth
• 1 tsp, heaped ginger, chopped
• 1 tsp, heaped garlic, chopped
• 2 tsp cornstarch
• 4 chili peppers, dried
• 6 spring onions, green parts only
• e.g. sesame

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Spicy shredded chicken

Cut the chicken into strips about 0.5 cm thick. In a bowl, beat an egg, add the light soy sauce, black pepper, and cayenne pepper, and beat well again. Pour the sauce over the chicken and mix well. Sprinkle 1 cup of cornstarch over the chicken and mix well again. Heat oil in a saucepan for deep frying. Coat each piece of chicken in flour one at a time until well coated and fry for 2-4 minutes, until golden brown. Stir the oil to prevent the pieces from sticking together. In another bowl, combine the dark soy sauce, oyster sauce, vinegar, rice wine, sugar, water, ginger, garlic, and 2 teaspoons of cornstarch and set aside. Add a little oil to a wok or deep frying pan. Briefly fry the chilies and spring onions, then add the sauce. Simmer until the sauce thickens. Add the fried chicken and mix well until all the chicken is well coated. To serve, garnish with sesame seeds and, if desired, some more green spring onions.