Description
Stirfry is one of the main cooking methods in Asian cooking. This means that the products are cut in small pieces "one bite" and quickly fried in a wok while stirring. The vegetables are thus preserved flavor, crunch, and vitamins, and the meat and juice. And it is unlikely you will find a way to fry chicken quickly. This dish is easy to do and fast. Chicken goes well with spicy, pungent, sour and salty taste of kimchi. If you don't want to get too spicy, you put less kimchi.
Ingredients
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Chicken fillet
500 г
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Flour
5 ст. л.
-
Salt
-
Chicken egg
1 шт
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Ginger
1 ст. л.
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Garlic
2 ч. л.
-
Cabbage
250 г
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Soy sauce
3 ч. л.
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Sweet white wine
4 ч. л.
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Sesame oil
-
Vegetable oil
-
Green onions
2 шт
Cooking
Chicken fillet cut into small pieces 2-3 cm Season with salt and pepper. Pour beaten egg, stir into it the pieces. Roll the chicken in flour.
Heat enough vegetable oil over medium heat. Fry the breaded fillets in a single layer in the skillet (I got 2 admission) until Golden brown and tender (so the pieces should be small, otherwise they will be raw inside). Put the chicken on a napkin to absorb excess oil.
Leave 1 tbsp oil in skillet, add sesame oil. Fry 1 onion pen, garlic and ginger (do not bring to color change).
Pour mirin and soy sauce.
Add to the skillet the chicken, and fry together for 1-2 minutes, stirring occasionally. Put in a casserole kimchi, stir fry 1 minute. Serve with rice.
Kimchi not to cook too long, it is enough just to put to the chicken and stir so it still crackled.
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