Ingredients
The following ingredients have 4 Servings
- About 3 tablespoons vegetable oil
- 3 tablespoons Shaoxing or sherry
- 2 tablespoons cornstarch
- with a splash of water
- 1 tablespoon salt
- 4 boneless pork loin chops
- about 1 ½ pounds
- cut in triangular pieces in large bites
- 6-7 per chop OR 1 ½ pounds boneless
- skinless chicken breasts and/or thighs
- cut into large bites
- About ⅓ cup vegetable oil to fry the chops or chicken
- 4 large cloves garlic
- thinly sliced
- 2 large jalapeño peppers
- thinly sliced
- About ¼ cup cornstarch
- 1 teaspoon fine sea salt and 1 ½ teaspoons white pepper
- 1 bunch scallions
- chopped on bias
- A handful of cilantro leaves
- coarsely chopped
- Rice wine vinegar or large wedges of lime
- Roasted Honey-Soy Green Beans
Instruction
- Combine the marinade ingredients in a bowl, add pork or chicken, coat and let stand 15 minutes
- Place oil in large skillet and have paper towel-lined plates on hand or a wire rack over foil-lined pan to drain pork or chicken
- Heat oil over medium heat until hot and fry the garlic and chili peppers 1 to 2 minutes, then remove to towel to drain
- Add cornstarch to the pork or chicken and the fine sea salt and white pepper
- Fry in 2 batches to prevent crowding and until golden and crisp
- Transfer to drain and repeat
- Toss with chilies and garlic to serve and top with scallions and cilantro and douse with vinegar or lime juice
- Serve with rice and Roasted Honey-Soy Green Beans
- Listicle: Rachael Ray Cucina Dinnerware 14-Inch Round Serving Bowl
