Recipe Courtesy of Roger Mooking
www.rogermooking.com

• 2 boneless chicken breasts
• Vegetable oil
• 3 tsp rice wine
• 3/4 tbsp ginger, fine chop
• 3/4 tsp garlic, fine chop
• 2 tbsp corn starch
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 2 tbsp brown sugar
• 2 tbsp sodium reduced soya sauce
• 2 tbsp water
• 1 tsp sriracha chili sauce
• Cilantro, fine chop

Cut chicken breasts into strips the thickness of your pointer finger. Place meat in a mixing bowl and add rice wine, garlic, ginger and corn starch. Mix these ingredients well and set aside. In a medium pan, add enough oil to fully cover pan, approx. 1 inch deep. Bring this oil to a medium high heat and add your julienne chicken. Fry meat, turning over until all surfaces are fried golden brown. Remove from oil and place fried chicken on paper towel to absorb excess oil. In a clean pan, bring water and soya sauce to a boil, then reduce to a simmer. Add brown sugar and stir well until it dissolves. Add siracha and reduce liquid to half of its original volume. It should start to take on a sticky, bubbly consistency. Reduce to low heat and add pre-cooked chicken. Toss chicken in sauce until completely coated in sauce, then remove from heat. Place chicken onto a plate and garnish with a pinch or two of fresh chopped cilantro. Serve with rice or vegetable of your choice.