1. 2 tablespoons of teriyaki sauce, 2 teaspoons of light soy sauce, 1+/1/2 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, 1 teaspoon of cooking wine, 1/2 cup of water into a bowl of juice
2. Cut the chicken into slices, use 1 teaspoon of light soy sauce, 1/4 teaspoon of salt, 1 teaspoon of brandy or cooking wine, 1/4 teaspoon of white pepper noodles, 1/4 teaspoon of sugar, and pickle until it feels gelatinous. Leave it for about 30 minutes, then add In a bowl of dried cornstarch, coat with cornstarch
3. Shake off the excess dry starch and fry it in a pan at 30 to 40% oil temperature until it is browned
4. Turn the pot on high heat, pour in the mixed bowl of juice, stir constantly, and burn until all bubbles are bubbling, with the feeling of a so-called "steam top spoon"
5. Pour the fried pork slices into the pan, quickly stir well, serve on the plate, and sprinkle with fried white sesame seeds
Tips:The chicken is easy to cook. Don't deep-fry it too darkly, otherwise it will become hard. This dish is salty and fresh with a little sweetness. Please make your own vegetarian dishes to match.
