HOT CHICKEN ( KUNG PAO-CHINA)


  • 1 chicken breast (skinless)
  • 5 dried red chillies
  • 1 egg white
  • 1 tablespoon of starch
  • 1 teaspoon of sugar
  • 2 tablespoons of soy sauce
  • 2 tablespoons of rice vinegar
  • 1 teaspoon of starch
  • 2 cloves of garlic (thinly sliced)
  • 0,011 lb  ginger (thinly sliced)
  • 4 spring onions (sliced ​​1,96 inc long)

 

After chopping the chickens into medium-sized cubes, mix them with egg white and 1 tablespoon of starch until a homogeneous and sticky consistency is obtained, and leave at room temperature for 10 minutes.

Meanwhile, mix it with sugar, soy sauce, vinegar and 1 teaspoon of starch.

Heat the oil in the pan and fry the chicken pieces until golden brown.

Set the chickens aside, separate the excess oil from the pan and sauté the garlic, ginger, red pepper and spring onions in the same pan for 1 minute on high heat.

Then add the chickens and saute for 1 more minute, then add the chicken to the soy sauce mixture and serve.


ENJOY YOUR MEAL

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