Prep Time::25 mins
Cook Time::25 mins
Total Time::50 mins
Servings::6
Ingredients
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2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
¼ cup cornstarch
2 large eggs
1 teaspoon salt
½ teaspoon ground black pepper
6 tablespoons all-purpose flour
1 teaspoon baking powder
½ cup vegetable oil
Sauce:
½ cup chopped green onion
2 tablespoons grated fresh ginger root
4 teaspoons sesame oil
½ cup water
½ cup white sugar
¼ cup distilled white vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
¼ cup oyster sauce
¼ cup ketchup
Directions
Gather the ingredients.
Dotdash Meredith Food Studios
Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
Dotdash Meredith Food Studios
Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
Dotdash Meredith Food Studios
Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
Dotdash Meredith Food Studios
Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.
Dotdash Meredith Food Studios