Recipe by myka
"Spicy, fried chicken. Americanized version of a popular Chinese dish."
Watch video tips and tricks
chili bean sauce
light soy sauce
dark soy sauce
minced fresh ginger root
chopped green onion
skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips
vegetable oil for frying
Hmmm...okay so this is not what I had pictured in my head as to how the finished dish would look. I thought it would be more golden in color but now that I am reading back over the ingredients, the dark color makes sense. This is why I am a firm believer of putting "faces" to recipes that don't have one. I think it is important for people to have an idea what it looks in the end. I followed the recipe to the T and even though it didn't look pretty, it was VERY tasty. I sprinkled some green onions and peanuts over the top for looks.
Did not care for this at all.
Loved this recipe! I did add 2 cloves of pressed garlic to the marinade and used regular chili paste (its all I could find). Paired it with some white rice and soy sauce yum! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 159
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a simple stir-fry based on spicy Kung Pao chicken.
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.
See how to make a classic Chinese-American noodle dish.