I first served this to my friend Janel and she loved it. This dish has it all! Deep fried tender chicken, tossed with crunchy vegetables in sweet and sour sauce, served on a bed of crispy noodles! What more can you ask for?
Ingredients:
- 1 lb chicken breast
- 1/2 cup flour
- 1/4 cup rice flour
- 2 tbsp cornstarch
- 1/4 cup water
- 3 cloves garlic, grated
- 1/2 cup yellow onion, sliced thinly
- 1 1/2 tbsp ginger, sliced thinly
- 4 oz snap peas
- 1 pc carrot, sliced thinly
- 1 cup pineapple chunks
- 2 cups red, orange, yellow bellpepper, sliced into long strips
- 1/2 head onion, sliced thinly
- 1/2 cup toasted cashew or peanut
- 2 tbsp oyster sauce
- 1 tbsp soysauce
- 1 tsp sesame oil
- 2 tbsp hoisin sauce
- 1/2 tsp pepper
- Vegetable oil
Directions:
- Wash and cut the chicken into bite-sized pieces and dredge into the flour.
- Place rice flour, cornstarch and water in a bowl and mix until smooth with no lumps.
- Dip the floured chicken into the rice batter and deep fry for about 5 minutes or until thoroughly cooked. Don’t evercrowd.
- Place the cooked chicken in a bowl lined with a paper towel.
- In a heated wok or saute pan, add oil and saute the garlic and onion. Add the ginger and saute for about 3 minutes more.
- Add the oyster sauce, hoisin sauce, soysauce and sesame oil. Stir.
- Add the carrots, snow peas, bellpepper, and chicken. Saute for a few minutes.
- Transfer to a serving bowl over the crispy noodles and top with toasted cashews or peanuts.
- Serve with steamed rice. Yummy!
Note:
Making crispy noodles is very easy. The secret is to make sure your oil is really, really hot. It should only take about 5 seconds for the rice to expand. If it expand within the first few seconds, then you need to heat your oil more. You can do a test so you don’t waste your noodles.
