Serves 4
Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients:
- 2 boneless, skinless chicken breasts
- Marinade:
- 1 tablespoon light soy sauce
- 2 teaspoons rice wine
- 1 teaspoon sesame oil
- 1 egg white
- 2 teaspoons cornstarch
- Other:
- 2 garlic cloves
- 2 green onions
- 4 cups oil for deep-frying, or as needed
- 2 tablespoons black bean sauce
- 1 teaspoon sesame oil
Preparation:
Cut the chicken into small cubes. Add the chicken to the marinade ingredients, using your fingers to mix it in and adding the cornstarch last. Marinate the chicken for 30 minutes.While the chicken is marinating, prepare the remaining ingredients. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. When the oil is hot, add the chicken cubes. Deep-fry the chicken until browned (about 1 minute). Remove from the pan with a slotted spoon. Drain on paper towels.
Remove all but 2 tablespoons oil from the wok. Add the garlic and the bean sauce. Add the chicken back into the pan. Stir until it is glazed with the sauce. Stir in the green onion. Remove from the heat. Stir in the sesame oil. Serve hot.
