Got a recipe from newspaper and made this last night. It looks better than it tasted. But hubby did like it. I usually do a sweet/sour type glaze on chinese stirfry and this was strictly savory. Too salty.
The technique I did like, though, was to mix chicken cubes in a slurry of cornstarch and water. Made a nice crust. Although I am using my deep fat fryer next time. That oil in the skiller splattered everywhere!
1 comment:
We do our stirfry similarly with the cornstarch - my favorite is the FN mag mix and match stirfry recipe from awhile back that has you marinate the protein for an hour in a little bit of cornstarch, sherry and egg white (I use egg beaters). Definitely prefer the sweet sauces to the savory too!
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