Crispy Garlic-Ginger Chicken, Asian Style

Better than take-out because it's fresh, hot and crunchy right from your kitchen. This quick and simple two-step dish of small chicken bites are lightly battered & fried, then added to stir-fried seasoning of garlic, ginger (and hot chili, if desired), finished with a simple coating of soy sauce lightly sweetened wth a touch of sugar.

Crispy Garlic-Ginger Chicken

2 generous main course servings with rice, or

4 servings if part of a multi course meal.

2 chicken breast halves - slice into bite-size strips or cubes

2 tablespoons of rice wine or extra dry sherry (not cooking sherry)

1 tablespoon light soy sauce

1/4 teaspoon salt beaten with 1 egg white

3 tablespoons of cornstarch

1/4 to 1/2 teaspoons dried chili flakes (optional)

2 to 3 cloves of garlic - sliced

2- inch piece of ginger - peeled and sliced into thin matchstick size pieces

sliced on the diagonal.

2 tablespoons soy sauce

1 to 2 teaspoons of sugar

Salt to taste

2 tablespoons toasted sesame seeds

2 or 3 scallions (green onions), white and green part thinly

Marinate the chicken with rice wine (or dry sherry), soy sauce and salt for 30 minutes. Beat egg white and cornstarch together until blended and add to the chicken & marinade. Stir to blend and coat chicken pieces completely.

In a wok or deep sided frying pan heat enough oil to deep fry the chicken pieces. Fry the chicken for 4-5 minutes or until golden brown. Remove chicken from pan, drain well and set aside.

Remove all but 1 tablespoon of the the oil from the pan. Over medium heat stir fry garlic, ginger (and chili flakes if you are using them) for a moment until fragrant. Quickly add chicken to pan, stir gently to coat; add soy sauce, sugar and salt to taste. Stir to combine. Remove from pan and garnish with toasted sesame seeds and diagonally sliced scallions/green onions if desired. Serve hot, with steamed rice.

I was out of scallions this time, so I snipped some chives over the hot steamed rice instead; just as tasty!