source: http://www.grumpyshoneybunch.com/2010/04/are-you-seeing-pattern-here-lately.html
12 oz chicken breast, cut into bite sized pieces
1 T soy sauce
1 T cooking wine (I used dry white wine)
1/2 T sesame oil
1 t sugar
2 T flour
1 T cornstarch
1/2 t salt
1/4 t pepper
sauce:
1 T sweet chili sauce (found in the Asian section in the grocery store)
2 T ketchup
1 T honey
1 T oyster sauce
2 T soy sauce
1/4 c water
1 T sesame seeds
1 green onion, chopped
Combine the soy sauce, cooking wine, sesame oil, and sugar in a Ziplock bag or other container. Add the cut-up chicken and marinate for an hour.
Mix flour and cornstarch in another bag. Once the chicken is done marinating, drain it. Add the drained chicken into the bag with the flour and cornstarch. Shake to coat evenly.
Fry in hot oil. I preheated my oil over medium-high heat for about 10 minutes. Fry the chicken pieces until they are golden brown. Drain on a paper towel.
For the sauce, add the chili sauce, ketchup, honey, oyster sauce, soy sauce, and water in a medium saucepan. Bring it to a boil over medium-high heat. Then, lower it to a simmer and cook until it thickens. Add the chicken pieces into the pan and toss to evenly coat.
1 green onion, chopped
Combine the soy sauce, cooking wine, sesame oil, and sugar in a Ziplock bag or other container. Add the cut-up chicken and marinate for an hour.
Mix flour and cornstarch in another bag. Once the chicken is done marinating, drain it. Add the drained chicken into the bag with the flour and cornstarch. Shake to coat evenly.
Fry in hot oil. I preheated my oil over medium-high heat for about 10 minutes. Fry the chicken pieces until they are golden brown. Drain on a paper towel.
For the sauce, add the chili sauce, ketchup, honey, oyster sauce, soy sauce, and water in a medium saucepan. Bring it to a boil over medium-high heat. Then, lower it to a simmer and cook until it thickens. Add the chicken pieces into the pan and toss to evenly coat.
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