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“This is a sweet, sour and spicy dish from the Madame Wong's Long-Life Chinese Cookbook. In her description of this dish, she says that it is served at the Winter Garden Restaurant in Los Angeles. To me, it's just delicious!”
READY IN:
30mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. combine chicken, egg, 1 tsp of salt, and cornstarch.
  2. Mix well with hand.
  3. Coat chicken evenly with flour.
  4. Discard leftover flour.
  5. Set aside.
  6. In a small bowl, blend sauce ingredients.
  7. Heat oil to 400° in wok.
  8. Deep-fry chicken a few pieces at a time until golden brown and crispy, about 2 minutes.
  9. Drain through strainer.
  10. Reheat 2 T.
  11. oil in wok.
  12. Add scallion.
  13. Stir-fry quickly.
  14. Pour in sauce.
  15. Heat to boiling point.
  16. Add chicken.
  17. Stir-fry 1 minute.
  18. Put on platter.
  19. Reheat 3 T.
  20. of oil in wok.
  21. Add 1/2 tsp salt.
  22. Add spinach and stir-fry briskly 1 minute.
  23. Discard liquid.
  24. Arrange spinach around chicken on platter.

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