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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ● Peel and slice up about 1/8 cup of Garlic Cloves into disk like pieces and set aside. We used some very spicy Wild Garlic that had very small cloves so that’s why I could only give a guess on how much you will need to buy. . | 2. █Breading█. | 3. ●In a medium to large mixing bowl add the 6 Eggs and 1 cup Corn Startch. Mix as smooth as you can. | 4. ●Cut the Chicken Breast in to bite size pieces and add in to the breading mixture. Mixing the pieces inches. | 5. ●Cover and refridgerate about 30mins (this step can be skipped if you prefer) It seems to help the breading adhere better if refridgerate. | 6. █Sauce█. | 7. ●In a small mixing bowl mix the 8 tsp Corn Startch, 6 tbs Sugar and 2 tbs Cayenne Pepper. | 8. ● In the same small mixing bowl now add and mix in the 8 tbs Sherry Wine, 6 tbs Rice Vinegar and 1 cup Soy Sauce. | 9. ●In the same bowl add the Sliced Garlic you sat aside earlier. | 10. ●Now sat this bowl aside for later. | 11. █Cooking█. | 12. ●Add Vegetable Oil to a deep frying pan and turn on high heat, Make sure the oil is high enough to cover the chicken. After its hot we start cooking the chicken. | 13. ●While the Oil is heating set up a plate (cookie sheet in my case) with paper towel on it. This is where your going to move the chicken to as it gets done in the oil. | 14. ●Use tongs to add a piece of chicken at a time making sure they don't stick to each other. | 15. ●Take pieces out as they get a nice light brown coating and put on the paper towel. Adding more chicken as space allows. | 16. ●I normally start the rice at these point so it will be done a little before the chicken. | 17. █Final Cooking with Sauce█. | 18. ●After all the chicken is done cooking pour the Sauce in a large frying pan and cook on medium heat till the sauce start thickening, stirring constantly (doesn't take long). | 19. ●After about half the Sauce has thickened add the Chicken, mixing it in with the Sauce. | 20. ●After fully mixed serve up the chicken on a bed of rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless	1560.3596	0.0	189.1482	83.9147
egg	6			429.0	2.16	37.68	28.53
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
cornstarch	8	teaspoons		487.68	116.8256	0.3328	0.064
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0
cayenne pepper	2	tablespoons		33.708	6.0028	1.2731	1.8306
cooking sherry	8	tablespoons		-	-	-	-
rice vinegar	6	tablespoons		-	-	-	-
soy sauce	1	cup		135.15	12.5715	20.756999999999998	1.4535
garlic clove	6 -10		sliced	-	-	-	-
vegetable oil	48	ounces		11729.886	0.0	0.0	1360.7756
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.