This is an easy-to-make version of the Chinese take-away favourite. Adapted for Porkapalooza from a recipe by Elaine Wilson. Serves 4 to 6 as part of a multi-course Chinese meal.
500 gr chicken, pork, or beef sliced into pieces that are 1/4″ x 1/4″ x 2″
— Marinade —
1 tsp cornstarch
1 tbsp grated ginger (optional – for extra zing!)
plus
4 tbsp Beary Berry Honey Mandarin Sesame Vinaigrette
(OR)
3 tbsp Beary Berry Honey Spicy Ginger Glaze
2 tbsp water
— Coating —
1 cup cornstarch (might not use it all)
3 cups oil
— Sauce —
1 tbsp oil
3 garlic clove, minced
4 tbsp ginger, finely chopped
6 green onion, sliced into 1/2″ pieces
3 to 4 tbsp water
1/2 cup to 3/4 cup Beary Berry Honey Spicy Ginger Glaze
toasted sesame seeds for garnish (optional)
- Marinate the meat for at least 2 hours, preferably 4 to 6 hours (overnight is good).
- When ready to cook, heat a medium sauce pan with the oil over medium heat until 375 degrees. (Make sure oil is at least 2-inches deep and surface of the oil is at least 6 inches from the top of the pot.)
- Sprinkle a tray with a good layer of cornstarch to coat the bottom.
- Scatter the meat onto the tray so that the pieces are not quite touching.
- Sprinkle all the meat with a generous coating of cornstarch. Let sit a couple of minutes.
- Toss the meat to coat well and leave them not quite touching. Use a bit more cornstarch if you need.
- Carefully slide 1/3 of the meat into the oil a piece at a time. It will bubble a bit and then calm down after a moment or two. Stir the meat with a slotted metal spoon or an Asian spider tool. Fry the meat until it starts to brown and get crispy, about 4 minutes or so.
- Using the slotted metal spoon, remove the meat to a plate. Repeat twice with remaining meat.
- In a large pan, fry the garlic, ginger and scallions over medium heat until fragrant and they are starting to brown slightly.
- Return all the meat to the oil and fry a second time until very crisp and nicely browned, another minute or two.
- Remove the meat from the oil in batches using the slotted spoon, shake off excess oil and place the meat into the large fry pan with the ginger and green onions.
- To the large fry pan add a few tablespoons of water and let the pan spit and sizzle – careful of the steam. Add 1/2 cup of the glaze and stir cook until well coated and thickened – use a bit more glaze if you like. Scoop the meat onto a plate, garnish with sesame seeds if you like, and serve hot. (PS – it’s delicious cold, too, if there’s any left over. Which there won’t be. But just in case there is.)
Tips/Suggestions/Variations
- The cornstarch makes a crunchier coating than flour.
- Up the ginger if you like the flavour very strong.
- Want heat? Add 1 or 2 sliced Thai chilis when you fry the scallions and ginger, or add 1/2 tsp of chili flakes when you add the water near the end.
- Vegetarian? This works pretty darn well with strips of tempeh (pressed soy beans). Check the deli or frozen section of your organic or natural foods market or section of a supermarket.
Recipe and image copyright ElaineWilson.com, used with permission.