Categories: asian, chicken, spicy
Ingredients
- 2lbs boneless skinless chicken breasts (cut into strips)
- 1/2 cup corn starch
- oil (for deep frying)
- Sauce-
- 2 tablespoons oil
- 3 tablespoons oyster sauce
- 6 tablespoons low sodium soy sauce
- 1/2 cup low sodium chicken broth
- 6 red dried chili peppers (or more depending on how spicy you want the sauce)
- 1 tablespoon sherry
- 2 garlic cloves (minced)
- 1/4 teaspoon fresh ginger (minced)
- 3 green onions (chopped)
- 1/4 cup dry roasted peanuts
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Directions
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In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.
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In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry. Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.
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In a serving bowl (or in the wok) toss the chicken bits with the sauce. Garnish with green onions and peanuts.