Sauce-Fried Chicken Breast Cubes

Name: Sauce-Fried Chicken Breast Cubes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 200 g Chicken breast fillet (remove tendons, cut into 1/2-inch cubes); 50 g Yellow soybean paste; 1 Egg white (beaten); 50 g Shaoxing wine; 20 g Sugar; MSG, a pinch; 50 g Water chestnut starch (mixed into a slurry); Sesame oil, a pinch; Lard (for stir-frying the chicken), to taste

Beijing-style sauce-stir-fried chicken breast cubes: the diced chicken is coated, briefly passed through hot oil, then quickly stir-fried with fried sweet yellow bean paste for a golden color, tender texture, and a mildly sweet flavor.

25 min

Easy

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Ingredients

Chicken breast fillet (remove tendons, cut into 1/2-inch cubes) 200 g

Yellow soybean paste 50 g

Egg white (beaten) 1

Shaoxing wine 50 g

Sugar 20 g

MSG a pinch

Water chestnut starch (mixed into a slurry) 50 g

Sesame oil a pinch

Lard (for stir-frying the chicken) to taste

Instructions

Preparing the Chicken

Remove the tendons from the chicken breast and cut the meat into 1/2-inch cubes. Toss the cubes with the beaten egg white, then toss again with the wet water chestnut starch slurry.

Blanching in Oil

Heat lard in a wok over moderate heat. Add the chicken cubes and stir to separate them until they are about 50 percent cooked, then pour them into a strainer to drain off the oil.

Sauce-Frying

Using the same hot wok, first add the yellow soybean paste and stir-fry briefly, then add the sugar and stir to combine. Once the sugar and paste are blended, pour in the wine, MSG, and sesame oil, and continue cooking until the sugar-paste mixture separates and turns a golden yellow. Quickly add the chicken cubes and toss a few times until they are evenly coated with the sauce.