Rotel chicken spaghetti

rotel chicken spaghetti


1 lb chicken thighs, boned and cubed
3 eggs - beaten
1/2 cup and 2 teaspoons cornstarch
5 dried pepper pods
1-1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce


1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If
the mixture bonds too well, add some vegetable oil to separate the pieces.
2. In a small bowl, prepare the sauce mixture by combining the 2 tablespoons cornstarch with the wine, vinegar,
sugar and soy sauce.
3. Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). Fry the chicken in small batches, just
long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand.
4. Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening
the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
5. The General’s Secret Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce
caramelizes into a glaze (1-2 minutes).
6. Serve with steamed broccoli and rice.


Serves 4

by : amwr