This is a spicy chicken recipe to be served over rice. The coating the chicken is fried in before placed in the brown sauce may also be used to make sweet ‘n sour chicken.
Boil or steam rice as you are cooking the chicken.
2 teaspoon cooking oil
2 tablespoons Hoisin sauce
1 tablespoon vinegar
2 tablespoons white granulated sugar
1 teaspoon pepper
5 1/2 tablespoons soy sauce
1 tablespoon ketchup
2 teaspoon garlic powder
2 teaspoon ginger
1 1/2 tablespoons cooking wine
3 tablespoons water
Put oil in saucepan and heat. Add remaining ingredients. Bring to a boil and simmer for three minutes. Set aside.
Boneless chicken strips
1 cup all purpose flour
Ground black pepper, ground ginger, and garlic powder- a small amount each to season flour
1/2 cup milk
Heat oil in a Fry Daddy or some type of deep fat fryer or add 1/2 inch oil to a skillet and heat to deep fry temperature.
Cut each chicken strip into 3-4 small pieces. In a bowl mix the milk and eggs and whip together with a fork. Place the flour and spices in a bowl and mix well.
Using tongs, dip the chicken pieces into the egg and milk mixture. Dredge through the flour mixture thoroughly coating the chicken and then drop into the deep fat fryer or skillet. Fry until a deep golden brown. If you are using a skillet be sure to turn chicken to brown it evenly on both sides. When done remove chicken from oil to a paper towel covered plate to drain the excess oil. Repeat this process until all the chicken has been fried.
(This same method of frying the chicken may be used to make sweet ‘n sour chicken. Instead of continuing with the steps below, serve over rice and provide sweet ‘n sour sauce for dipping.)
Return the brown sauce to heat, add the chicken and stir until all chicken pieces are coated in the brown sauce and heated through. Serve over rice.