The amount of oil left in the pan should be between 1 and 2 tablespoons. The pan should be returned to the stove and heated over medium heat.Put the chicken on a large serving plate, and turn off the heat under the pan. About two to three minutes after you flip, the other side will be browned. Do not touch the chicken for the first two to three minutes of cooking.Use a pair of tongs or chopsticks to pull the chicken apart. Spread the chicken out in a single layer in the pan and add it all at once. The stir-fry oil should be heated in a large, heavy-bottomed skillet until it begins to smoke but is not yet a rolling boil.Mix the chicken around until it's evenly coated, but some of the cornstarch remains loose. Combine the chicken with the beaten egg.Marinate for 10-20 minutes after a thorough mixing. In a large bowl, mix the chicken, oil, and salt.Combine all of the sauce ingredients in a separate bowl and set it aside.
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