My Peking Chicken + Pork Dish 🥰.
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Ingredients - My Peking Chicken + Pork Dish 🥰:
- Give 1 - large chicken breasts cut cut into 1/4 inch thick.
- You need 1/2 for length of a Tenderloin pork sliced 1/4 Inch thick.
- Prepare for Oil for Deep frying.
- Require 1 tsp Toasted sesame seeds.
- You need - MARINADE.........
- Require 1 Egg.
- Need 1 tbls Cornstarch/flour.
- You need 1/2 tsp Salt.
- Require - SAUCE..........
- You need 1 +1/2 tbls Tomato ketchup.
- Provide 1/2 tbls for Chilli sauce.
- Give 1/4 tsp Sweetbean sauce or Hoisin.
- Provide 1 tbls for Worsestershire sauce.
- Prepare 1 +1/2 tbls Chinese Black vinegar or Rice Wine also Rice Vinegar.
- Provide 1 +1/2 tbls Sugar (I use half that amount).
- Need 1 Pinch - Chinese 5 spice powder (optional).
- Prepare 2 tbls Water.
My Peking Chicken + Pork Dish 🥰 how to cook:
- Pound chicken breasts slices with a mallet until tender. Then slice the pork. Set aside. In a bowl combine the marinade ingredients add in chicken slices mix and cover and marinate for 30 minutes..
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- In a separate bowl mix the sauce ingredients you can use less sugar and adapt it to your taste by adding a little more or less of the other sauce ingredients..
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- Heat up the wok with enough oil to cover the chicken slices when deep frying. Fry for 5 minutes until chicken is coloured and a little crisp. Take out the chicken drain on kitchen roll and set aside..
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- In a Saucepan Bring the sauce to a quick boil add it to deep fried chicken stir until all the chicken is covered in the sauce. Then in a dry hot pan toast the sesame seeds moving them around for about 2 minutes set aside.
- Add the chicken and sauce to a serving dish and sprinkle all on top the toasted sesame seeds. Serve over a bowl of hot steamed Rice..
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