Panda Ramen Noodles
That’s some pretty toast! 25 crunchy masterpieces, hot off the presses (oven racks).
- 1 pound boneless, skinless chicken breasts, sliced into 1-inch cubes
- 1 1/2 cups cornstarch
- 1/4 cup salt
** Dan and I love our food salty, but some people might find 1/4 cup to be too much. If you’re not as salt-loving as us, I would suggest starting low (1 or 2 tsp), dipping/frying a couple pieces of chicken with that, tasting, and modifying accordingly. If it’s too salty, add more cornstarch; if it’s not salty enough, add more salt in small increments.
- 3 teaspoon freshly ground black pepper
- 3 cups vegetable oil for frying, plus 1 tablespoon for stir-frying
- 5 dried red chilis, roughly chopped
- 2 tsp minced garlic
- Scallions, green parts thinly sliced, for garnish
- 1 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 egg whites
- 1/4 cup chicken stock or broth
- 1 1/2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon hoisin sauce
- 1 teaspoon chili paste (I didn’t have this, so I substituted 2 tsp cayenne pepper and red pepper flakes)
- 1 teaspoons sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch
(1) In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chopped chicken in the marinade mixture and let sit for 10 minutes.
(2) In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until well combined. Set aside.
(3) In a large bowl or deep plate, mix the cornstarch with salt and pepper. Add the marinated chicken and toss to coat. Shake off any excess before frying.
(4) In a large wok or thick-bottom pan/skillet, heat vegetable oil on high until it begins to bubble and sizzle/pop. Turn heat down to medium, and start frying your chicken.
(5) Working in 4 or 5 batches, add the first batch of chicken cubes (about 6 cubes per batch) and fry until golden brown on the outside and cooked through, about 3-5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all your chicken is cooked.
(6) Turn stove off, drain the oil into a heatproof container and save for discarding. Leave about 2 tbsp oil in your wok.
(7) Reheat the wok or pan/skillet over medium-high heat. Add the chopped dried chilis and garlic, and stir-fry until just fragrant, about 20 seconds.
(8) Pour in the sauce and stir until it begins to simmer and thicken, about 1 to 2 minutes.
(9) Add fried chicken to the wok/pan and stir well to coat with sauce. Turn off stove, and transfer chicken to a serving dish.
(10) Garnish with chopped scallions. Serve with white rice and vegetables.
Tofu Pad Thai from The Banana Leaf Cafe in Seattle, WA
Submitted by: http://truefoodie.tumblr.com