Ingredients
Scale
- 1lb boneless skinless chicken breasts (cut into 1” chunks)
- 4 tablespoons of rice wine
- 1 tablespoon soy sauce
- 1 egg
- 1/3 cup cornstarch
- 6 garlic cloves (minced)
- 4 tablespoons fresh ginger (minced)
- Sauce-
- 6 tablespoons soy sauce
- 6 tablespoons rice wine
- 3 teaspoons sugar
- 1 bunch of green onions (sliced)
Instructions
- Add chicken bits to a large bowl. Add soy sauce and rice wine. Marinate for 30 minutes.
- Add in the egg and cornstarch, stir and blend until the chicken pieces are coated with a batter.
Heat oil in a deep fryer for 375 degrees. - Fry chicken in batches for 4-5 minutes or until golden brown a crispy. Drain on paper towels.
- Add a couple tablespoons of oil to your wok or frying pan.
- Add garlic and ginger and stir fry for 15 seconds. Add soy sauce, rice wine, and sugar. Stir and bring to a boil.
- Coat chicken bits with the sauce, top with green onions and serve.