Peking Chicken

Name: Peking Chicken
Ingredients: 3 whole chicken breasts; 12 teaspoon salt; 12 teaspoon sugar; 1 teaspoon dry sherry; 12 teaspoon sesame oil; 1 egg white; cornflour; 1 12 cups oil; 2 teaspoons grated ginger; 2 garlic cloves; 1 tablespoon tomato sauce; 4 tablespoons sugar; 4 tablespoons white vinegar; 1 12 tablespoons soy sauce; 12 teaspoon salt; 2 teaspoons cornflour; 13 cup water; 1 teaspoon sesame oil

18 ingredients

13 steps

Ingredients

3 whole chicken breasts
12 teaspoon salt
12 teaspoon sugar
1 teaspoon dry sherry
12 teaspoon sesame oil
1 egg white
cornflour
1 12 cups oil
2 teaspoons grated ginger
2 garlic cloves
1 tablespoon tomato sauce
4 tablespoons sugar
4 tablespoons white vinegar
1 12 tablespoons soy sauce
12 teaspoon salt
2 teaspoons cornflour
13 cup water
1 teaspoon sesame oil

Directions

1

With skin side down, place breasts flat on board.
2

Cut slits all over flesh to break up muscle fibre and tendons, this will prevent meat shrinking during cooking.
3

Pound meat out slightly.
4

Sprinkle salt, sugar, dry sherry, sesame oil and lightly beaten egg white over meat, mix well, stand 30 minutes.
5

Coat meat thoroughly with cornflour.
6

Heat pan, add oil; when oil is hot add pieces of chicken.
7

Fry gently until golden brown and cooked through, turning once, drain.
8

Repeat with the rest until they are all done.
9

Chop meat into 1cm strips.
10

Arrange on serving plate, pour sauce over.
11

Sauce: Combine ginger, crushed garlic, tomato sauce, sugar, vinegar, soy sauce and salt in a bowl, let stand 30 minutes.
12

Strain sauce into a sauce pan, add combined cornflour and water, mix well.
13

Stir sauce over medium heat until sauce boils and thickens, add sesame oil and mix well together.