I have made this dish a few times, but the last time I made it was the best. The sauce was just nice in terms of thickness and the “chicken” wasn’t swimming in the sauce. I can’t tell you how much of the ingredients to use, you’re gonna have to just eyeball it and see what works for you. It all depends on the amount of chicken used. I used snow peas and mushrooms this time for the sauce, but you can pretty much use any vegetable. Best served with a bowl of hot rice, or two!
- Breaded “chicken” – I use vegetarian salted “chicken” sold at vegetarian food stuff stores
- Ketchup – see notes below
- Snow peas
- White mushrooms, sliced
- Half an onion, quartered
- 1 long red hot pepper, sliced lengthwise, if desired
- 2 cloves of garlic, minced
- 1 Tbsp of corn starch + cold water mixture, to thicken sauce if necessary
- Sugar, at least 2 Tbsp or to taste
- Salt, a pinch or to taste
- Deep fry the breaded chicken. Drain excess oil on paper towel. Set aside. Reserve 2 Tbsp of oil in the wok.
- Fry onions, garlic and hot pepper till fragrant but not brown.
- Add snow peas and mushrooms (or your preferred vegetables).
- Pour ketchup and water into the wok. Bring to boil.
- Season with sugar and salt. The sauce should be thick enough to coat the back of a spoon and you can use a finger to draw a line and the sauce stays separate.
- If sauce is too watery, thicken with cornstarch+cold water mixture and immediately remove from heat. Stir until combined.
- Toss fried chicken pieces into the wok to coat with sauce. Done!
Note: I use Heinz ketchup and was told that Canadian ketchup is better because it is made with actual sugar instead of high fructose corn syrup (HFCS), which is bad for you. I found that Canadian Heinz ketchup does taste better than American Heinz due to this fact.