-Lightly fried chicken pieces are tossed in a sweet and spicy sauce.
-I love to add peas and carrot slices.
-You can also add broccoli, snow pea pods
A FACT YOU MIGHT NOT KNOW:
-Snow peas are also known as Chinese pea pods since they are often used in stir-fries. They are flat with very small peas inside; the whole pod is edible, although the tough “strings” along the edges are usually removed before eating. Snow peas are mildly flavored and can be served raw or cooked.
TABLE 1 / THE BOWL INGREDIENTS:
– 1-2 boneless skinless chicken breasts, cut into 1” chunks
– 1 cup sliced carrots
-1 cup peas
-2 cups vegetable oil (for frying)
TABLE 2 / FOR THE BATTER:
-1 cup flour
-1 tsp salt
-1 tsp baking soda
-1/2 cup milk
-1/2 cup water
TABLE 3 / THE SAUCE
-2 tsp vegetable oil
– 2 tsp chili garlic paste
Option 1: Add more chili garlic paste if you want it spicier.
Another option is Siracha Sauce
Option 2: I sometimes add Siracha Sauce, it’s delicious if you like Siracha.
-3 tbsp. of rice vinegar
-1 tablespoon honey
-1 1/2 tsp soy sauce
-3/4 tsp salt
-3 tsp corn starch
-2 tbsp water
-2 tsp cup lemon juice and 2 tsp cup orange juice whisk together
THE COOKING INSTRUCTIONS
-Whisk together the batter ingredients (Table 2) until smooth, then add the chicken pieces. The batter should be thin. The next step is to lightly coat the chicken with the batter.
-Bring a small pot of salted water to a boil. Next add the carrots and peas and cook for just 2 to 3 minutes until they become crisp & tender. Drain and set aside.
-Meanwhile heat the 1 cup of vegetable oil in a pot. You can add more oil as you need it.
-Fry the chicken a few pieces at a time. Cook for about 3-4 minutes. Remove chicken when it becomes golden brown and cooked through. Take the chicken out and drain it on a paper towel.
Cover the Chicken, keep it warm.
-Use a large wok and heat 2 tsp of oil over medium heat.
-Get out a separate bowl whisk together the remaining sauce ingredients.
-Exclude the corn starch and water.
-Pour the sauce into the wok and cook until it lightly bubbles.
-Mix the corn starch and water together and stir into the sauce mixture. The sauce will thicken.
-Now add the chicken pieces, peas and carrots to the wok and stir gently to combine all the ingredients.
-Cook thoroughly on a low to medium heat.
-Serve over your preferred choice (Noodles / Brown Rice / White Steamed Rice)