Buy all ingredients right below the recipe
Ingredients
- 2 chicken breasts
- White sesame seeds
- 1 package rice
- 2 pak choi
- Sesame oil
- 1 chili pepper
- 1 garlic clove
- 1 handful shiitake mushrooms
- Chicken stock
- Spring onion
For the Marinade
- 2 pinches salt
- 2 tsp baking soda
- 2 egg whites
- 3 tbsp cornstarch
- 1 tbsp flour
For the Sauce
- grated ginger
- grated garlic
- 1 tbsp Sambal Oelek
- 6 tbsp chicken stock
- 3 tbsp soy sauce
- 4 tbsp honey
- 4 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp red wine
- 1 tbsp oyster sauce
Preparation
- 1Prepare the sauce. Trim the ends of the pak choi and halve the leaves. Finely chop the garlic and chili pepper (amount depending on desired spiciness).
- 2Cut the chicken breast into strips and then into coarse cubes. Place the chicken pieces in a bowl and mix well with the marinade ingredients. Add some sesame seeds.
- 3Deep-fry the marinated chicken in a deep fryer at 170-180°C until golden brown. It is important to add the chicken pieces individually to the deep fryer. Otherwise, a huge clump will form. If you don't have a deep fryer, you can also use a pan or wok and fry the chicken in oil.
- 4Pour the prepared sauce into a wok and bring it briefly to a boil.
- 5Meanwhile, heat some sesame oil in a second pan and lightly fry the pak choi in it. Season with garlic and chili. Add the shiitake mushrooms. Add some chicken stock and let it simmer with the lid closed over low heat.
- 6Bring the sauce briefly to a boil. If it appears too thick, add a little more chicken stock and stir until smooth. Add the fried chicken to the sauce in the wok and toss well.
- 7Back to the pak choi: For a glazed appearance of the vegetables, mix some cornstarch into chicken stock and add it drop by drop to the pan until the vegetables become glossy and there is hardly any liquid left in the pan.
- 8Arrange rice, pak choi, and chicken on a plate. Garnish with spring onions and sesame seeds.
