sake

One very tasty and spicy Chinese food that probably has a connection to China only because it was invented by the Chinese who emigrated to the United States and Great Britain. This food is popular in Chinese food restaurants in the United States. Taiwanese origin chef Peng Chang-Kuei is considered to be the inventor of this food in the 1950s. In any case, it is a delicious, sweet, and sour food that is worth preparing at home.

Preparation time: about 45 min
Level: Average
Quantity: for two to four

Ingredients:
300 g of chicken fillets, cut into bite-size pieces
About 100 g of cornstarch
150 ml of water or chicken broth
50 ml of Chinese cooking wine, dry sherry, or sake
2 tablespoons Hoisin sauce
2 tablespoons oyster sauce
25 ml soy sauce
1 liter of frying oil
2 egg whites
50 g of sugar
30 ml of white wine vinegar
white pepper and sea salt for seasoning
2 red chilies cut into diagonal pieces
A few sprigs of green onions to serve

Preparation:
1. Cut the chicken fillet into pieces about 2×2 or 3×3 cm, add about ⅘ of the amount of cornstarch, and add soy sauce and cooking wine or sake, season with salt and ground white pepper. Add a little cooking oil
2. Mix the chicken well with the dough and let it stand
3. To make the sauce, mix a total of 150 ml of chicken broth or water, 25 ml of soy sauce, 2 tablespoons of oyster sauce, about 50 g of sugar, 30 ml of white wine vinegar, 2 tablespoons of cooking wine, or sake, 2 teaspoons of corn starch and cut one dried chili into the sauce
4. Put the oil in the pot over medium heat and lift the pieces of chicken marinated in the oil one by one. Stir the pieces at the same time so that they do not stick to the bottom of the pot. If the chicken pieces rise to the surface of the oil, lift the chicken pieces out of the oil with a sieve and spread them on kitchen paper.
5. Put the oil on high heat and pour the chicken pieces into the oil a second time. As a result, they turn golden, and, as a result of this, the chicken does not become too oily. If the chicken pieces are beautifully golden brown, lift them aside with a sieve.
6. To put the food together, heat the sauce in a pan until it becomes thicker due to the starch in the sauce. Add the chicken pieces to the sauce and mix with the sauce. If the sauce is still too liquid, cook it for a few minutes with the chicken pieces.
7. Serve with basmati rice or sticky rice. When serving, shake the meat over the chopped green onion, if desired, you can also use sesame seeds and shake over the meat.
Ready !!