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Char Siu Wok Chicken | Crispy in 15 Minutes
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20 min
Quick
Gurkerl Küche
Zartes Hendlbrustfilet in aromatischer kantonesischer Char-Siu-Glasur mit knackigen Zuckerschoten, frischem Jungzwiebel und duftendem Jasminreis – blitzschnell im Wok zubereitet.
Preparation method
Preparation & Marinating
Cook the jasmine rice in lightly salted water according to the package instructions for approx. 12 minutes, then keep warm.
Pat the chicken breast dry and cut into bite-sized, approx. 1 cm thick strips. Peel the garlic and ginger and finely chop or grate them.
For the char siu wok sauce, stir together soy sauce, oyster sauce, runny honey, sesame oil, and cornstarch with 3 tbsp water in a bowl until smooth. Take 1 tbsp of this sauce and mix it with the chicken strips to briefly pre-marinate the meat.
Chef's tip
Maximum heat: Authentic wok flavor comes from high heat and short cooking times. It is best to sear the chicken in two batches so that no meat juices escape and it remains juicy and crispy.
Spicy variation: For a fruity, fiery twist, simply add a splash of fresh lime juice or thin red chili rings before serving.
Ingredients
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