INGREDIENTS:
- 2 lbs boneless skinless chicken breasts (cut into 1 inch chunks)
- canola oil (for deep-frying)
Marinade:
- 1 tablespoon soy sauce
- 2 tablespoons sake
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 3 eggs (lightly beaten)
- 1 cup flour
- ¼ cup cornstarch
Sauce:
- 2 tablespoons canola oil
- ½ red onion (sliced)
- ½ cup cherry tomatoes (halved)
- ½ cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon sake
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- ¼ cup chicken broth
- ¼ teaspoon ginger (grated)
- zest and juice of 1 lemon
- 3 green onions (sliced)
INSTRUCTIONS:
- In a sealable plastic bag combine 1 tablespoon soy sauce, 2 tablespoons sake, 1 teaspoon ginger, 1 teaspoon garlic. 2 tablespoons oyster sauce, and 1 teaspoon sesame oil. Add the chicken and toss to coat. Seal the bag and place into the refrigerator. Allow the chicken to marinade for at least 4 hours to overnight.
- Remove chicken from the marinade. Heat oil in a deep-fryer to 350 degrees F. Add the beaten eggs to a shallow dish. In another shallow dish combine flour and cornstarch. Dredge the chicken first in the eggs, and then in the flour mixture until all of the pieces are coated. Deep-fry chicken in small batches until golden brown in color and fully cooked (the internal temperature has reached 165 Degrees F.). Drain on a plate lined with paper towels.
- Heat 2 tablespoons of canola oil in a wok over high heat. Add in the red onion and sauté for a minute, Add in the cherry tomatoes and sauté for an additional minute. Add the ketchup, brown sugar, 1 teaspoon sake, 1 teaspoon sesame oil, 2 tablespoons oyster sauce, chicken broth, ¼ teaspoon ginger, lemon juice and zest. Bring to a boil, reduce heat and simmer until the sauce has thickened (about 10 minutes). Add the chicken to the sauce and coat. Serve over rice, and garnish with green onions.
Source: Blog Chef
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