Who needs take-out?!
March 21, 2011Tonight I made what I am calling Crispy Hoisin Chicken.
Crispy Hoisin Chicken
2 Boneless Skinless Chicken Breasts chopped in bite size pieces
Salt & Pepper
Ginger Powder
Rice Wine Vinegar
Corn Starch
Sesame Oil
2 Cloves of Chopped Garlic
Red Chili Flakes
5 Green Onions Chopped
Sugar
Soy Sauce
Hoisin Sauce
Pat dry the chicken breast pieces and place in a bowl. Salt and pepper the chicken and then sprinkle some powdered ginger. Add a splash of rice wine vinegar, just a small amount to wet the chicken a little. Then coat the chicken in the corn starch and set aside in the fridge for about 20 minutes. In a wok or frying pan heat just enough sesame oil to fry the chicken. Make sure the oil is hot before you put the chicken into the pan and fry until golden brown and crispy. I would do this in small batches so that the chicken does not stick together. Remove the chicken and place on a paper towel to drain the excess oil. Drain the oil from the pan leaving only about a tablespoon and lower the heat. Add the garlic, chili flakes to taste depending on how spicy you want it, and onion and cook about a minute, then add the chicken back into the pan. Sprinkle a little sugar and a couple splashes of soy sauce into the pan and then add 1 to 2 tablespoons of Hoisin Sauce. Mix everything until well coated and serve on top of white rice. I also steamed some french cut green beans added some soy sauce to them and sprinkled them on top of the stir-fry.
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