Fried Chinese Chicken Recipe
Ingredients
| 1 tablespoon each cornstarch and rice vinegar | ||
| Teriyaki sauce | 2 1/2 Teaspoon, divided | |
| 1 1/2 teaspoons minced pared ginger root | ||
| Dry sherry | 1 Teaspoon | |
| Firmly packed brown sugar | 1/2 Teaspoon | |
| Chicken breasts | 12 Ounce | |
| Peanut oil | 1 Tablespoon | |
| Green bell pepper | 1/2 Cup (16 tbs), cut into pieces | |
Directions
In small bowl combine cornstarch, vinegar, 1 1/2 teaspoons teriyaki sauce, and the ginger, sherry, and brown sugar; stir well to dissolve cornstarch.
Rinse chicken pieces and, using paper towels, pat dry; dip chicken in teriyaki mixture, turning to coat.
Place on sheet of wax paper arid let stand for about 1 hour to dry.
Brush any liquid that has exuded from chicken over skinned side and let dry.
In 12-inch nonstick skillet heat oil; add chicken, 1 piece at a time, and saute, turning frequently until browned on all sides and, when pierced with a fork, juices run clear.
Remove chicken to serving plate and keep warm.
In same skillet combine vegetables and stir-fry until tender-crisp; sprinkle with remaining teaspoon teriyaki sauce and stir to combine.
Rinse chicken pieces and, using paper towels, pat dry; dip chicken in teriyaki mixture, turning to coat.
Place on sheet of wax paper arid let stand for about 1 hour to dry.
Brush any liquid that has exuded from chicken over skinned side and let dry.
In 12-inch nonstick skillet heat oil; add chicken, 1 piece at a time, and saute, turning frequently until browned on all sides and, when pierced with a fork, juices run clear.
Remove chicken to serving plate and keep warm.
In same skillet combine vegetables and stir-fry until tender-crisp; sprinkle with remaining teaspoon teriyaki sauce and stir to combine.
Chef
