By: Jyothi Rajesh www.currytrail.in
Prep time: 10 mins
Cook time: 20 mins
Step 1 Cut chicken into thin strips. Add chicken to a zip-lock bag. Add corn starch and a pinch of salt and pepper.
Step 2 Close the zip lock bag and shake well to coat the chicken strips with corn flour.
Step 3 Heat oil in a wok or large skillet. Add chicken strips coated in corn flour to hot oil. Do not crowd the pan. Fry a few strips at a time and do multiple batches.
Step 4 Fry on medium heat until golden brown, then flip and cook on the other side.
Step 5 Do not cook for more than 2 to 3 minutes on each side or until browned. Transfer chicken from the pan onto a plate lined with a kitchen towel to absorb excess oil from fried chicken.
Step 6 To the same pan add minced ginger, garlic, and ½ of the green onion
Step 7 Add toasted sesame oil, low-sodium soy sauce, and dark brown sugar. Give it a quick stir.
Step 8 Quickly mix 2 teaspoons of corn starch in ⅓ cup water.
Step 9 Cook for 30 seconds with constant stirring.
Step 9 When the sauce begins to thicken, add fried chicken strips and the remaining green onion.
Step 10 If the sauce turns too dry, you can add a splash(about 1 to 2 tablespoons) of water or chicken stock to adjust the consistency of the sauce. Toss well.
Step 11 Serve it immediately hot over steamed rice.