Ingredients
Scale
- 1lb boneless skinless chicken breasts (sliced into thin strips)
- ½ cup cornstarch (or more, for coating)
- 2 tablespoons garlic (minced)
- 1 white onion (sliced)
- 2 green onions (sliced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Oil (for frying)
- Sauce-
- ¼ cup chicken broth
- 1 ½ tablespoons cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 teaspoons crushed red pepper flakes (or less, to your taste)
Instructions
- In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Set aside.
- Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated.
- Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.
- Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions.
- Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness.
- Remove from pan and set aside. Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly.
- Add chicken strips into a large serving bowl, pour the sauce over chicken, add onions and mix well. Serve with white rice.