1 lb (454 g) boneless skinless chicken thighs (or breasts) , cut into 1" (2-cm) pieces 1 tablespoon peanut oil (or vegetable oil) 1 egg , beaten 1/2 teaspoon salt 1/2 cup cornstarch Sauce (or pre-made General Tso’s Sauce) 1/3 cup chicken stock (or vegetable stock) 2 tabl...
1pound (450 grams)boneless skinless chicken thighs (or breasts), cut to 1-inch (2-cm) pieces 1egg, beaten 1/2cupcornstarch 1/3cupvegetable oil 1small batch basil(or nori sheets) (*Footnote 1) Marinade 1tablespoonvegetable oil
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch chunks 1 large egg white 1 teaspoon kosher salt or 1/2 teaspoon table salt, divided 2 teaspoons cornstarch 1 (10-ounce) can pineapple chunks, drained, juice reserved 1/4 cup juice from the canned pineapple 1/...
14oz(397g)boneless skinless breast (or chicken thigh), cut to 1” (2.5-cm) pieces (*footnote 1) 1tablespoonvegetable oil 1/2teaspoonsalt 1egg 1/2cupcornstarch Stir-fry 1/3cupvegetable oil 3green onion, sliced (white part for cooking and green part for garnishing) ...
1 lb (454 g) boneless skinless chicken thighs (or breasts) , cut to 1-inch (2-cm) pieces 1 tablespoon vegetable oil 1 egg , beaten 1/2 teaspoon salt 1/2 cup cornstarch Sauce 2 tablespoons ketchup 2 tablespoons Shaoxing wine (or dry sherry) 2 tablespoons rice vinegar 2 tablespoons li...
I recommend using boneless chicken thighs, which have enough fat content to withstand all that convection heat without drying out. Simply coat the chicken in beaten egg wash followed by bread crumbs mixed with salt, pepper and other spices. Cook at 375 degrees for about 15 minutes. ...