Poultry - Chinese Chicken

Chinese Chicken

Ken Hom / 1984

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Ingredients:

8oz chicken
1 egg white
½ tsp salt
2 tsp cornflour

150ml groundnut oil

1 tbsp sesame seeds

Sauce

1tbsp dark soy sauce
1tsp white wine vinegar or cider vinegar
½ tbsp hot chilli sauce
½ tbsp sesame oil
1 tbsp dark brown sugar
2 tbsp sherry or rice wine
1 shallot (finely chopped)

Method:

Cut the chicken into fine shreds. Combine the egg white, cornflour and salt in a bowl then coat the chicken in this.
Heat the oil in a large frying pan then add the chicken and stir fry until it is sealed on the outside. Should take about 1min. Drain the chicken and remove from the pan.
Wipe the pan clean then add the sesame seeds and 1tbsp oil, fry for a minute
Add the sauce ingredients (premixed) and bring to the boil
Return the chicken to the pan and cook for a further two minutes coating the chicken in the sauce
Serve at once with noodles and stir fried veggies