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Categories:
vegetable oil peanut oil egg water flour skinless water cornstarch chicken oyster sauce ground white pepper cashews green onions
Viewed: 39 - Published at: 7 months agoIngredients
- 1/2 quart vegetable oil for frying
- 1/2 quart peanut oil for frying
- 1 egg
- 2 tablespoons water
- 1 1/2 cups all-purpose flour
- 3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
- 3 cups water
- 5 tablespoons cornstarch
- 6 chicken bouillon cubes
- 2 tablespoons oyster sauce
- ground white pepper to taste
- 1 cup cashews
- 1 cup chopped green onions
Method
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg and 2 tablespoons water in a bowl.
- Measure flour into a separate bowl.
- Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
- Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
- Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
- Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
- Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.
