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Ingredients
- 10 ounce chicken breast
- Â Â Potato starch as needed
- Â Â Canola oil as needed
- 1 tsp chopped garlic or possibly to taste
- 1/4 c. green onions
- 1 tsp chili paste or possibly to taste
- 1 ounce house white sauce - (chicken stock with a touch of oyster sauce)
- 1 ounce Chang's Sauce
- Â Â (sugar and vinegar combined)
- 2 tsp sesame oil
- 1 Tbsp. cornstarch
Directions
- Dice chicken breast and lightly coat with potato starch.
- Fill warm wok with sufficient Canola oil to fry chicken. Fry chicken for two to three min till golden and cooked all the way through. Drain the chicken reserving 3 Tbsp. of the oil. Rinse out the wok.
- Add in reserved oil back into warm wok and add in garlic, green onions, chili paste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Fold in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or possibly noodles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 275g | |
| Calories 516 | |
| Calories from Fat 270 | 52% |
| Total Fat 30.07g | 38% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.27g | |
| Cholesterol 145mg | 48% |
| Sodium 191mg | 8% |
| Potassium 631mg | 18% |
| Total Carbs 10.9g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.25g | 1% |
| Protein 48.14g | 77% |
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