The quickest shallow-fried chicken bites served with adorable baby bok choy and oyster mushrooms in a brothy ginger-garlic sauce. So delicious! It's great with fried rice!
4boneless skinless chicken thighscut into bite size pieces
1eggbeaten
6tbspflour
1/4cupcorn starch
1/2tspkosher salt
1/2tsppepper
1tspground gingerdivided
5tbspvegetable oil
1tbspsesame oil
5baby bok choysquartered lengthwise
3cupsfresh oyster mushrooms
2tbspcorn starch
1can chicken broth
1tbspsoy sauce
1clovegarlicminced
1tspfish sauce
Instructions
In a medium bowl, mix chicken with beaten egg and mix to coat.
Add flour, 1/4 corn starch, salt, pepper, and 1/2 tsp ginger and stir until chicken is evenly coated.
Preheat vegetable oil in a heavy bottomed pan or wok over medium to medium high heat. Add chicken and quickly spread out into a single layer. Let chicken cook for 2 minutes without stirring, then flip over and break apart pieces. Cook for an additional 5 minutes, stirring no more than once every 1 1/2 minutes or so.
Remove chicken into a bowl lined with paper towels.
Add 1 tbsp sesame oil to pan and heat. Add mushrooms to the pan and cook for one minute, then add bok choy. Cook for an additional 5 minutes.
While mushrooms and bok choy are cooking, mix 2 tbsp corn starch with a little chicken broth until smooth. Mix with the rest of the chicken broth, soy sauce, 1/2 tsp ginger, garlic, and fish sauce.
Add sauce to vegetables and heat through until thickened.
Serve with chicken over fried rice.
Notes
Keeping the chicken separate until serving rather than mixing it in with the veggies and sauce will help it stay crispy!