Garlic Chicken


– 4 boneless, skinless chicken breast halves
– 1 egg white
– 1 Tablespoon cornstarch
– 1 Tablespoon dry white wine or sherry
– 4 green onions
– 1 teaspoon minced ginger-root
– 3 teaspoons minced fresh garlic (about 6 medium cloves)
– 2 Tablespoons vegetable oil

– 1 teaspoon crushed chili paste or more to taste
– 2 teaspoons sugar
– 1 teaspoon cornstarch
– 2 teaspoons rice vinegar
– 1 Tablespoon water
– 2 Tablespoons dry white wine or sherry
– 2 Tablespoons soy sauce


– Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.
– In small bowl, lightly beat egg white, then mix in 1 tablespoon cornstarch and 1 tablespoon wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
– Slice green onions on the diagonal into very thin slices. Mince ginger-root and garlic. Combine sauce ingredients, mixing well.
– Heat wok or frying pan, add oil, and stir?fry chicken until no longer pink.
– Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir?fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, re-stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly.
– Turn off heat and splash with about 1 teaspoon of dark sesame oil. Serve the hot garlic chicken with white rice.

Kowloon Delicious Recipes
Kowloon restaurant, Kowloon Minneapolis, Chinese restaurant Minneapolis, Chinese cafe Minneapolis, Chinese diner Minneapolis, Chinese bistro Minneapolis, Chinese buffet Minneapolis, Chinese food Minneapolis, Chinese cuisine Minneapolis