Remember in this post where I kind of went on and on about how I've been a Chinese food freak lately? Well here is yet again, another Chinese recipe for you to try out. Pretty much my goal is for Derek and I to never have to order takeout Chinese food again, because I'm still mad at the place right next to us that refused to give me steamed vegetables instead of fried rice, even when I offered to give them more money. So yes I am saying that Saigon Cafe in Provo, UT are not only very bad business people, but not very accommodating to their health conscious customers. So don't eat there, cause I'm boycotting it, so you should too. The original recipe for this came from Tracey's Culinary Adventures but I just used her recipe for the sauce and then did the rest my way.
Ingredients:
1/2 cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/2 cup water
3-4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoons olive oil
1 tablespoon sesame oil
3 tablespoons fresh ginger, finely chopped or grated
hot pepper flakes (optional)
2 eggs, whisked together
Directions:
Preheat the oven to 325°
In a small sauce pot pour in the 1 tablespoon of sesame oil and then add the ginger and cook on medium high until fragrant. Then add the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce, hot pepper flakes and water. Mix together and let boil for 1 minute then remove from heat.
Heat olive oil in a large skillet on medium high heat. Coat the chicken pieces in cornstarch, and then dredge them in the eggs, and then transfer to the hot frying pan. Let the chicken lightly brown on each side. About 45 seconds to one minute per side. Then transfer chicken pieces to a 9x13 casserole dish and pour the sauce mixture over the top. Let bake for 60 minutes, stirring every 15 minutes. Serve over rice.
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