Chinese Chicken

Skip the take out – this Chinese chicken recipe is a little bit sweet and a lot of delicious! Serve it over rice for the perfect make your own take out dinner.

Course Main Dish

Cuisine Asian

Prep Time 30

Cook Time 30

Marinating Time 4 30

Total Time 5 30

Servings servings

Calories 487kcal

Author Deborah Harroun

Ingredients

Marinade:

1 tablespoon dry sherry
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 teaspoon sesame oil

Chicken:

2 lbs boneless skinless chicken breasts cut into 1-inch cubes
3 eggs
1 cup all-purpose flour
1/4 cup cornstarch
Vegetable oil for frying

Sauce:

2 tablespoons vegetable oil
1/2 red onion thinly sliced into half rings
1/2 cup cherry or grape tomatoes halved
1/2 cup ketchup
1/4 cup chicken broth
3 tablespoons brown sugar
2 tablespoons oyster sauce
1 teaspoon sesame oil
1/4 teaspoon grated fresh ginger
Zest and juice of one lemon

For serving:

Prepared Jasmine rice
3 green onions cut on a bias

Instructions

Combine all of the marinade ingredients in a large ziplock bag. Add the chicken and zip the bag securely closed, then mix the chicken and the marinade together.
1 tablespoon dry sherry, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon grated fresh ginger, 1 teaspoon grated fresh garlic, 1 teaspoon sesame oil, 2 lbs boneless skinless chicken breasts
Refrigerate and marinate for at least 4 hours, but preferably 24 hours.
Remove the chicken from the refrigerator and let it sit out for 30 minutes to come to room temperature.
Crack the eggs into a shallow bowl or dish and lightly whisk. In another bowl or dish, combine the flour and the cornstarch.
3 eggs, 1 cup all-purpose flour, 1/4 cup cornstarch
Heat about 1/4-inch of oil in a large skillet over medium heat.
Vegetable oil
Remove the chicken from the marinade, discarding any marinade, if needed.
Working in batches, coat some of the chicken in the eggs, then coat in the flour mixture. Add to the oil and cook until golden brown and cooked through, about 5 minutes, turning as needed. Remove the chicken to a plate and continue until all of the chicken is cooked.
In a wok or another skillet, heat the 2 tablespoons of vegetable oil over high heat. Add the onion and stir fry for one minute. Add in the tomatoes and cook for one additional minute. Add in the ketchup, chicken broth, brown sugar, oyster sauce, sesame oil, ginger, lemon juice and zest.
2 tablespoons vegetable oil, 1/2 red onion, 1/2 cup cherry or grape tomatoes, 1/2 cup ketchup, 1/4 cup chicken broth, 3 tablespoons brown sugar, 2 tablespoons oyster sauce, 1 teaspoon sesame oil, 1/4 teaspoon grated fresh ginger, Zest and juice of one lemon
Cook until the sauce is thickened, a few minutes. Add the chicken and stir to coat.
Serve the chicken over rice and top with green onions.
Prepared Jasmine rice, 3 green onions

Notes

slightly adapted from The Rachael Ray Show

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change. Nutritional information does not include the rice.

Nutrition