I like Chinese food but don't like to go out for it. This is a very simple recipe to make. I served it with ham fried rice and stir fried veggies for dinner last Sunday.
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1 lb chicken breast cut into 1" pieces
1/2 cup cornstarch
dash of salt and pepper
vegetable or peanut oil for frying
For the Marinade
1 Tblsp olive oil
1 tsp chili oil
1/2 tsp paprika
1 tsp minced garlic
1 tsp ground ginger
1 Tblsp white wine
Combine all ingredients for the marinade. Add the chicken and toss to coat. Cover and put in the fridge to marniate for at least 30 minutes.
Mix 1/2 cup cornstarch, 1/2 tsp paprika, and a dash of salt and pepper in a large ziploc bag. Add the chicken pieces and toss well to coat.
Heat enough vegetable or peanut oil in a large fry pan just to cover the bottom. When oil is hot, add the chicken and cook, turning occasionaly until cooked through and golden brown. Remove from pan and drain on paper towels.
For the Sauce
1 1/4 cups chicken broth
2 Tblsp soy sauce
1 tsp sesame oil
1 Tblsp rice vinegar
2 Tblsp sugar or honey
1 tsp ground ginger
1/8 tsp red chili flakes
2 Tblsp cornstarch
Optional: for a sweeter sauce add 1-2 Tblsp Duck Sauce, for a spicier sauce add 1 tsp chili oil or more red pepper flakes. Note: This makes about 2 cups of sauce so you can use about 1/2 cup of it for your stir fry sauce as well if you like.
Combine all sauce ingredients in a pan and stir until constarch is completely dissolved. Heat to a slight boil and stir for about 5 minutes until thickened. Serve over chicken. My family loved it.