Philip’s Stir Fry

Philip’s Stir Fry
  • Chicken
  • Stir fry sauce (Tom Tom Szechuan sauce)
  • Chopped peppers, onions, broccoli, carrot, mushrooms
  • Minced garlic
  • Peanuts
  • Sesame or peanut oil
  • Soy sauce / salt to taste
  • If frying battered chicken: egg, corn starch, white pepper, “golden sugar” (i.e. light brown sugar).

Make rice (jasmine is good).
Optionally, bread the chicken similar to General Tso’s:

  • 1 egg
  • 1.5 lbs pork loin or boneless skinless chicken breast or thighs, cubed
  • 1 tsp salt
  • 1 tsp golden sugar
  • 1 pinch white pepper
  • 1 – 1.5 cups of cornstarch
  • 1 litre of cooking oil

Heat your cooking oil in a large pot to 375F.
In a medium-sized bowl, beat the egg and mix in the cubed meat. Sprinkle with the salt, sugar, and pepper, and stir well. Slowly add the cornstarch, stirring, until the meat is coated well but not extremely powdery.

When the oil has reached cooking temperature, drop the pieces of meat in ones and twos into the oil. Fry in small batches (up to about a cup at a time) and drain on paper towels for about 3 minutes each until golden. If you wish to fry twice, keep the batches separated slightly, and re-fry one batch at a time, beginning with the first batch, for another 2-3 minutes until a deep golden brown.

Drain chicken on paper towels.
Stir-fry the veggies, then transfer to a plate.
Add oil to wok / pan, stir-fry the chicken at high heat, 3-4 mins per side (or just add the cooked battered fried chicken together with the veggies).
Lower heat to medium, add garlic, cook 30 secs.
Add vegetables and sauce. Simmer a few minutes.

Serve over rice and savor the flavor!

Photo in the circle by gaellemarcel
Cinematography by smboro

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