Asian rice sauce

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Dredge the chicken in the cornflour, then dip in the egg make sure all of the chicken is covered in egg washand finally dredge it in the seasoned flour. Heat 1 tablespoon of oil in your wok over high heat. Now turn the heat down to medium, and add 2 tablespoons of oil to the wok. Add the chicken back in and toss in the sauce to coat. This site uses Akismet to reduce spam. You can also cook the sauce for a couple minutes longer and remember to use very low heat. Most soy sauce is made with wheat,therefore,not gluten free.

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Crispy Sesame Chicken with a Sticky Asian Sauce

Yeah, you are probably right. Send me an email when we publish a new recipe. Good recipe though I question whether the chicken needed to be breaded, the flavour and fun is in the sauce so if you want to make a lighter version of this dish I would suggest forgoing the breading. That said, feel free to use freshly made rice for fried rice. Do this and I guarantee you will have some dam close fried rice to what you can get in mainland China. Full of complex flavor.

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3 thoughts on “Asian rice sauce