Ingredients:
2 lbs boneless skinless chicken breasts (or thighs)
Cornstarch (for dusting, optional)
1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine (or sake)
20 garlic cloves (minced)
10 thin slices of fresh ginger
3 tablespoons sugar
1 tablespoons cornstarch
1 tablespoons water
2 cups fresh basil (chopped)
2 Serrano peppers (sliced, with seeds)
1 cup green onions (sliced)
Oil (if deep frying)
Cooking Instructions:
Step 1: Cut the chicken breasts into 1” chunks. Lightly dust the chicken with cornstarch. Deep fry the chicken bits in batches at 375 degrees until golden brown. Drain on paper towels.
Step 2: Heat sesame oil in your wok on medium-high heat. Add garlic, ginger and Serrano peppers. Stir fry for 1 minute.
Step 3: In a bowl stir together rice wine, soy sauce and sugar. Pour into the wok. Put chicken bits into the wok and bring to a boil. Meanwhile, combine 1 tablespoon cornstarch and 1 tablespoon water in a measuring cup. Pour into the sauce and stir until the sauce becomes somewhat thick.
Step 4: Add green onions and basil. Cook for 2 minutes and serve.
(Makes 4 Servings)