General Mihoko's Chicken
Serves/Yields: 6 people
Prep. Time: 25 mins.
Cook Time: 40-50 mins.
Category: Entrees
Difficulty: Moderate
Introduction
This is an awesome dish! It does take some time so be sure to allow plenty of it from start to finish.
Ingredients
4 Chicken Breasts
2-3 Small onions
1 Green Pepper
1 Carrot
1 box Corn Starch (may not use the whole box but will need most of it)
Marinade for Chicken
1/3 cup Rice Wine
1/3 cup Soy Sauce
Sauce
1 can Chicken Broth
1/2 cup White Vinegar
1-2 tbsp Soy Sauce
1 cup Sugar
1 clove Garlic - minced
Directions
Step 1
Combine ingredients for marinade. Chop chicken into bite size pieces and add to marinade. Marinade for about 20 minutes.
Step 2
Chop onions, green pepper, and carrot (not too small). Cook carrots till soft. Set aside onions and green pepper.
Step 3
Combine ingredients for the Sauce in a pot and bring to a boil. Taste to see if you need to add more sugar for sweetness and/or more vinegar for tartness. Set aside.
Step 4
Take large frying pan and fill with oil - about 1 inch deep. Place on stove top and begin heating. Pour out a large amount of corn starch onto one side of a large platter. Drain chicken from marinade place in seperate bowl/plate. Coat chicken pieces with corn starch and place on the side of the large platter that has no corn starch. Once oil is heated, begin frying chicken pieces (this will take up to 45 mins for 4 chicken breasts).
Step 5
Coat the bottom of a second large frying pan with oil. Stir fry vegetables for a few minutes depending on how crisp or cooked you like them. Pour sauce into frying pan and mix with veges. Take a small amt. of corn starch (1-2 tblsps) and same amt. of water and mix together. Take mixture and begin adding small amounts into frying pan with sauce and veges to thicken the sauce (consistency should kind of look like watered down corn syrup when done).
Step 6
Add fried chicken pieces to sauce and veges and serve over white rice.