Ingredients
Scale
Chicken and Coating:
- 300 g Chicken Breast, sliced into thin strips
- 100 g Cornflour (adjust as needed)
- 1 Egg White
- 2 Spring Onions, chopped
- Vegetable Oil for frying
Marinade:
- 2 tbsp Soy Sauce
- 1 tbsp Garlic and Ginger Paste
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1 tsp White Pepper
Stir Fry Sauce:
- 3 tbsp Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sriracha
- 2 tbsp Lemon Juice
Instructions
- Marinate Chicken:
In a bowl, mix the chicken strips with the marinade ingredients: soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Allow the chicken to marinate for 10 minutes to absorb the flavors. - Prepare Sauce:
In a separate bowl, combine the stir fry sauce ingredients: soy sauce, honey, sriracha, and lemon juice. Mix well and set aside. - Coat Chicken:
Add the egg white to the marinated chicken and mix thoroughly. Gradually add cornflour to the mixture, ensuring each chicken strip is well-coated. - Fry Chicken:
Heat vegetable oil in a pan or wok to a temperature of 180°C (356°F). Fry the chicken in batches for 1-2 minutes until lightly golden. Remove from oil, then fry the chicken again for an additional 2-3 minutes for extra crispiness. Set aside on a paper towel to drain excess oil. - Make Sauce:
In a clean pan, heat a small amount of oil over medium heat. Stir fry a bit of garlic and ginger paste for a few seconds until aromatic. Add the prepared stir fry sauce and cook for about 30 seconds, or until the sauce thickens slightly. - Combine:
Add the crispy chicken to the pan with the sauce. Toss the chicken in the sauce until each piece is coated evenly. Garnish with chopped spring onions and serve immediately for the best taste and texture.
Nutrition
- Serving Size: one normal portion
- Calories: 380 kcal