Crispy Hunan Chicken

May 11, 2013

1036

Crispy Hunan Chicken tastes just like what you’d order from your favorite Chinese restaurant. The pieces of chicken are perfectly crispy. The sauce is made from scratch and had me licking my plate. It was spicy with a hint of sweetness. Fresh ginger and garlic make the Hunan Sauce better than any kind of those pre-made sauces you can get at the grocery store. Adding fresh red peppers at the end of cooking kept the diced veggies crisp.

1lb boneless, skinless chicken thighs (I used 4 thighs for 2 people) cut into 1-inch cubes
1 1/2 tsp soy sauce
1 egg, beaten
1 1/2 tbsp cornstarch
1/4 cup chicken broth (at room temperature)
2 tbsp soy sauce
1 1/2 tbsp white wine or sherry
1/2 tsp garlic, chopped
1/4 tsp ginger root, diced
3 drops of sesame or peanut oil
1/4 tsp sugar
1/4 tsp white pepper
splash of vinegar
Vegetable Oil, for frying
1 red pepper, chopped
4 green onions, chopped (use the white and green parts)
Crushed red pepper flakes to taste
Cooked white or brown rice

Place chicken in bowl and add 1 1/2 teaspoons of soy sauce, egg and white pepper to taste. Knead as you would dough for about 5 minutes. Add 1 1/2 tablespoons of cornstarch and knead again. Set aside. In a...
See the full directions on my site

Nutritions

Calories
153

Sodium
811mg
33% DV

Fat
4g
6% DV

Protein
4g
8% DV

Carbs
21g
7% DV

Fiber
4g
16% DV