Ingredients
Scale
- 2lbs boneless skinless chicken breasts (cut into 1-inch chunks)
- Canola oil (for deep-frying)
- Marinade-
- 1 tablespoon soy sauce
- 2 tablespoons sake
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 3 eggs (lightly beaten)
- 1 cup flour
- ¼ cup cornstarch
- Sauce-
- 2 tablespoons canola oil
- ½ red onion (sliced)
- ½ cup cherry tomatoes (halved)
- ½ cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon sake
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- ¼ cup chicken broth
- ¼ teaspoon ginger (grated)
- zest and juice of 1 lemon
- 3 green onions (sliced)
Instructions
- In a sealable plastic bag combine 1 tablespoon soy sauce, 2 tablespoons sake, 1 teaspoon ginger, 1 teaspoon garlic. 2 tablespoons oyster sauce, and 1 teaspoon sesame oil.
- Add the chicken and toss to coat. Seal the bag and place into the refrigerator. Allow the chicken to marinate for at least 4 hours to overnight.
- Remove chicken from the marinade. Heat oil in a deep-fryer to 350 degrees F. Add the beaten eggs to a shallow dish. In another shallow dish combine flour and cornstarch.
- Dredge the chicken first in the eggs, and then in the flour mixture until all of the pieces are coated. Deep-fry chicken in small batches until golden brown in color and fully cooked (the internal temperature has reached 165 Degrees F.). Drain on a plate lined with paper towels.
- Heat 2 tablespoons of canola oil in a wok over high heat. Add in the red onion and sauté for a minute, Add in the cherry tomatoes and sauté for an additional minute. Add the ketchup, brown sugar, 1 teaspoon sake, 1 teaspoon sesame oil, 2 tablespoons oyster sauce, chicken broth, ¼ teaspoon ginger, lemon juice, and zest. Bring to a boil, reduce heat and simmer until the sauce has thickened (about 10 minutes). Add the chicken to the sauce and coat.
- Serve over rice, and garnish with green onions.