3 Boneless chicken Breasts cut into 1/4 inch slices and marinated with a splash of Shaoxing rice wine, sesame oil and a couple of teaspoons of corn starch. Set aside for 20 to 30 minutes
1/2 cup flour
14 cups corn starch
1/2 teaspoon baking powder
Lots of black pepper
Cold soda water
Slice white onion
Grated ginger root (one inch)
1 to 2 large garlic cloves grated
Zest of half an orange
Ground chili Paste (Sambal Oelek)
Thai sweet chili sauce
Juice of one orange
1/2 cup chicken broth
Rice wine vinegar
1 teaspoon corn starch
3 or 4 green onions (Green only) sliced.
Heat wok, add peanut oil. Deep enough to deep fry the chicken.
To make batter, mix dry ingredients together. Add enough soda water to
make a medium to light batter.
Dip chicken pieces in batter and fry until golden. Just takes a few
minutes. Do the chicken in batches, 6 to 8 pieces at at time.
Set fried chicken aside.
Remove most of the oil from the wok. Reheat wok over high and add the
onions. Toss, cooking until the onions just start to colour. Do not
over cook. Remove the onions.
If needed add a little more oil to the pan and add the garlic and the
ginger and the orange zest. Cook for 20 or 30 seconds and add the
chili paste,Thai chili sauce, orange juice, rice wine vinegar and the
chicken broth. Mix corn starch with a little chicken broth and add
just enough to slightly thicken sauce. Add the onions and the chicken
to the sauce and toss to coat.
Add the green onion and serve with rice.