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Ingredients

1 teaspoon chili bean sauce 2 teaspoons rice wine 1 teaspoon light soy sauce 1 teaspoon dark soy sauce 2 teaspoons minced fresh ginger root 1 tablespoon chopped green onion 1 teaspoon white sugar ¾ pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips 2 cups vegetable oil for frying ⅔ cup all-purpose flour

Nutrition Info

370.2 calories carbohydrate: 23.6 g cholesterol: 64.6 mg fat: 17.7 g fiber: 0.8 g protein: 27 g saturatedFat: 2.7 g servingSize: - sodium: 360.3 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over, refrigerate and allow to marinate for 30 to 40 minutes.
Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels, serve hot.

3 servings

Spicy, fried chicken. Americanized version of a popular Chinese dish.