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Categories:
water chicken bouillon cornstarch white sugar oyster sauce soy sauce skinless flour egg milk salt ground black pepper cashew halves green onion vegetable oil
Viewed: 39 - Published at: 5 years agoIngredients
- 4 cups water
- 8 cubes chicken bouillon
- 3 tablespoons cornstarch
- 4 teaspoons white sugar
- 1 1/3 tablespoons oyster sauce
- 4 teaspoons soy sauce
- 1/2 pound skinless, boneless chicken breast meat - cubed
- 1 cup all-purpose flour
- 1 egg
- 1/4 cup milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup cashew halves
- 1/4 cup chopped green onion
- 2 cups vegetable oil for frying
Method
- To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels.
- Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.
