Recipes From China #315 with Chyou

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Tao Chicken

INGREDIENTS two pounds skinles quarter cup cornstarc two egg one teaspoon salt half teaspoon ground black pepper six tablespoons all-purpose flour two teaspoon baking powder half cup vegetable oil foour teaspoons sesame oil two tablespoons grated fresh ginger root half cup chopped green onion half cup water quarter cup distilled white vinegar half cup white sugar two tablespoons cornstarch two tablespoons soy sauce quarter cup oyster sauce quarter cup ketchup PROCESS Coat the chicken pieces with quarter cup of cornstarch; set aside. Beat the eggs, salt, and pepper in a mixing bowl till smooth. Stir in the flour and baking powder until no large lumps remain. Stir in the chicken till evenly coated. Heat the vegetable oil in a wok or large skillet over high fire. Drop in the chicken pieces; cook till golden brown and no longer pink on the inside, about twelve minutes. Set the chicken aside; keep warm. Reduce the fire to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir till the onion is limp and the ginger begins to brown, about one minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir till the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer till hot.

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Hope you enjoyed it! You know where to find me hehe 😉 @chineserecipes 😘