1. ● Peel and slice up about 1/8 cup of Garlic Cloves into disk like pieces and set aside. We used some very spicy Wild Garlic that had very small cloves so that’s why I could only give a guess on how much you will need to buy. . 2. █Breading█. 3. ●In a medium to large mixing bowl add the 6 Eggs and 1 cup Corn Startch. Mix as smooth as you can. 4. ●Cut the Chicken Breast in to bite size pieces and add in to the breading mixture. Mixing the pieces inches. 5. ●Cover and refridgerate about 30mins (this step can be skipped if you prefer) It seems to help the breading adhere better if refridgerate. 6. █Sauce█. 7. ●In a small mixing bowl mix the 8 tsp Corn Startch, 6 tbs Sugar and 2 tbs Cayenne Pepper. 8. ● In the same small mixing bowl now add and mix in the 8 tbs Sherry Wine, 6 tbs Rice Vinegar and 1 cup Soy Sauce. 9. ●In the same bowl add the Sliced Garlic you sat aside earlier. 10. ●Now sat this bowl aside for later. 11. █Cooking█. 12. ●Add Vegetable Oil to a deep frying pan and turn on high heat, Make sure the oil is high enough to cover the chicken. After its hot we start cooking the chicken. 13. ●While the Oil is heating set up a plate (cookie sheet in my case) with paper towel on it. This is where your going to move the chicken to as it gets done in the oil. 14. ●Use tongs to add a piece of chicken at a time making sure they don't stick to each other. 15. ●Take pieces out as they get a nice light brown coating and put on the paper towel. Adding more chicken as space allows. 16. ●I normally start the rice at these point so it will be done a little before the chicken. 17. █Final Cooking with Sauce█. 18. ●After all the chicken is done cooking pour the Sauce in a large frying pan and cook on medium heat till the sauce start thickening, stirring constantly (doesn't take long). 19. ●After about half the Sauce has thickened add the Chicken, mixing it in with the Sauce. 20. ●After fully mixed serve up the chicken on a bed of rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
