Ingredients :
400g of chicken breast
Frying oil
Breadcrumbs:
2 eggs
2 tbsp cornstarch
Salt, pepper
100g of flour
The sauce:
4 tbsp soy sauce
180 + 200 ml of water
1 tbsp oyster sauce
2 tbsp cornstarch
1 tsp rice vinegar
3 cloves of garlic
1 green onion
3 tablespoons of sugar
1 tsp sesame oil
1 chicken bouillon cube
Pepper, ground ginger.
Preparation :
1 – Cut the chicken breast into small to medium squares, and set aside.
2 – Crack two eggs into a container, add the chicken in pieces, salt and pepper, mix so that each piece is well soaked, and add 100g of flour, and two tablespoons of cornflour, and mix again with a spoon to soak all the pieces.
3 – Fry the breaded chicken pieces in oil for 5 minutes. Place the chicken pieces on paper towels.
4 – Finely chop the green onions. .
5 – Place the cornstarch in a bowl, add 180 ml of water, and reserve a little water in which you will add the chicken bouillon cube, which will be dissolved in the microwave. Set aside. Mix the water and cornstarch well, and add 3 tablespoons of sugar, 4 tablespoons of soy sauce, 1 teaspoon of rice vinegar, 1 teaspoon of sesame oil, and the dissolved chicken bouillon cube. .
Add three cloves of minced garlic, the green onions, pepper, and ginger. Heat this sauce in a hot pan with a tablespoon of oil, stirring constantly. The sauce will thicken, so keep an eye on it. Gradually add 200 ml of water (like making a béchamel sauce). When the sauce is semi-thick, gradually add the meat. Turn off the heat and stir well to coat all the pieces.
Serve with basmati rice, and sprinkle the meat with sesame seeds and small green onions.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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