Crispy Chinese Chicken

[jenniferarrr]

This is my own recipe. I figured I should write it down for posterity. It can be pretty tasty, especially the chicken part - when done right it's crispy on the outside and soft and tasty on the inside. I think the marinade is missing some key ingredient from the first time I made it... but I can't quite figure out what it was, which is unfortunate because it was truly tastetacular.

Ingredients:

Marinade

• 1/4 cup of soy sauce
  
• 1 tsp ginger
  
• 1-2 clove(s) of garlic
  
• 2 tsp sugar
  
• 2 tbsp red wine vinegar
  
  
• Chicken breast(s)
  
• Vegetables (e.g. peppers, mushrooms, bok choy)
  
• 1/2 medium onion
  
• Noodles or rice
  
• Oil
  
• Cornstarch
  
• Ground pepper
  

1. Mix together marinade.
   
2. Cut chicken into bit sized pieces and marinade for as long as possible. I use a ziplock baggie and stick it in the fridge.
   
3. Coat marinated chicken in cornstarch and shake off excess
   
4. Heat up a pan to a medium-high heat with a decent amount of oil
   
5. Cook the chicken in the pan, turning until a deep brown, bordering on burnt. You will need to add more oil as the chicken soaks it up (I didn't say this was a Healthy recipe!) or it won't cook the cornstarch properly and the chicken will be kind of powdery.
   
6. Keep chicken warm in the oven, dusting with ground pepper.
   
7. Chop the veggies into thin slivers
   
8. Clean out the pan, re-add a little bit of oil
   
9. Cook the onion until clear and starting to brown
   
10. Add other veggies, with the peppers going in last
    
11. Add remainder of marinade and cook until clear. A tiny bit of cornstarch will help it thicken (usually I got about the right amount in there via transfer from my hands while coating the chicken)
    
12. Cook noodles until just under cooked
    
13. Toss noodles and veggies
    
14. Top with chicken