You don't need to go to Green Garden for this tasty take-out classic!
Crack open the eggs in a bowl, add salt and pepper to taste, and whisk away until fully mixed. Optionally, add some buttermilk.
In another bowl, mix the flour and corn starch. Blend well.
If frying, heat a couple of inches of vegetable oil in a deep pot or pan to 350°F.
If sautéing (I used a wok for this), add about half an inch of olive oil (or vegetable oil).
For each piece of chicken: Dip it into the egg mixture, coat it in the flour mixture, and then cook it.
If frying, be sure to leave it in there for 5 minutes. Careful to not overcrowd the cooking container! Remember that each time you add a piece of chicken, the temperature of the oil will drop. So take your time.
If sautéing, be sure to cook for 4-5 minutes, flip it and sauté for 4-5 more minutes.
(Save time and do this while waiting for the chicken to cook)
Heat the oil, the garlic, and the crushed red pepper flakes in a saucepan over medium heat.
In a separate bowl, mix together the chicken broth, hoisin sauce, brown sugar soy sauce, and corn starch.
When the garlic is fragrant (after about 30s), add the contents of the bowl to the pan. Mix well, cooking for about 3 minutes or until the sauce has thickened. If it becomes too thick, add some chicken broth. If it's too liquid, keep simmering. It should have the consistency of honey in the end.
Add the cooked chicken to the pan and toss to coat. If you have sesame seeds, sprinkle those on for added taste and good looks. Serve over rice, and/or with blanched broccoli or some greens. Enjoy!
0 servings