Ingredients
3chicken breasts
salt and pepper,to taste
12snap peas
1medium carrot,thinly sliced
1tspsesame oil
4garlic cloves,minced
1tbspfresh ginger,chopped
2cupschicken stock
¼cupsugar
1tspchili flakes
1tbsprice vinegar
1tbspdark soy sauce
1tbsptomato paste
5cupscanola oil,for frying
1cupcorn starch,plus 2 tsp
white rice,cooked, for serving
1tbspsesame seeds,for garnish
¼cupscallions,sliced, for garnish
Preparation
Place a chicken breast between 2 sheets of plastic wrap. Pound evenly to about ¼-inch thick, then season both sides with salt and pepper.
Place 4 snap peas and a few carrot slices at the bottom edge of the chicken, then roll up tightly and wrap in plastic wrap. Repeat with the remaining chicken and vegetables.
Chill the chicken rolls in the refrigerator for at least 30 minutes.
Heat the sesame oil in a medium saucepan over high heat. Add the garlic and ginger, then cook until they are toasty.
Add the chicken stock, sugar, chile flakes, rice vinegar, soy sauce, tomato paste, and cornstarch slurry mix of 2 teaspoons cornstarch with 2 teaspoons water. Whisk to combine.
Cook until the sauce coats the back of a spoon, then leaves a path when ran through with a finger. Remove from the heat and set aside.
Heat the oil in a large pot until it reaches 350 degrees F.
Unwrap the chicken, then roll it in the cornstarch until evenly coated.
Fry two chicken rolls at a time for 5 minutes on each side, or until golden brown and the internal temperature reaches 165 degrees F.
Transfer the chicken to a wire rack to drain. If the chicken is not cooked through by the time it is golden brown on the outside, bake in the oven at 325 degrees F until that temperature is reached.
Slice the chicken rolls and serve with rice alongside. Pour the sauce over the chicken and sprinkle with sesame seeds and scallions for garnish.
Serve, and enjoy!
