Crispy Garlic Chicken!

Serves- probably about 4 seeing as how there are two of us and I'm thinking we're going to have leftovers ^_^

Ingredients

1 lb chicken cut into strips or bite sized pieces

2 tablespoons rice wine

2 tablespoons soy sauce

1 tablespoon Hoisin sauce (I used House of Tsang, bought at Stop&Shop, sure it can't be too hard to find)

1 egg white

3 tablespoons cornstarch

1-2 teaspoons chili flakes

3-4 cloves garlic (as usual I use more probably leaning 4-5) chopped

1-2 teaspoons sugar (to taste at end)

salt also to taste

Optional 

2 tablespoons sesame seeds (I didn't use them but might try it next time

2 pkgs of 10 minute rice to serve with chicken

Process

 Marinate the chicken in the rice wine, soy sauce, and salt for about 30 min (ok if you go over, I did, Matt was playing violin for me). Beat together egg white and cornstarch until blended and then add to the marinate. Stir to fully coat the chicken.

In a wok or deep frying pan, heat enough oil to deep fry your chicken. This will take about 4-5 minutes or until they look a nice golden brown. Then remove the chicken from the oil, drain, and set aside. (It's ok to do this in sections, all the chicken goes back in at the end and is heated back up.)

Once all of the chicken is fried, empty the pan of the oil except for about a tablespoon. Over medium heat, stir fry the garlic and chili flakes. Shouldn't take too long, maybe about 2-3 minutes, then add the chicken back to the pan, give a good stir with the garlic and chili. Then add about a tablespoon of soy sauce, a tablespoon of Hoisin sauce, the sugar and continue mixing. Cook for about 5 minutes just to make sure everything is at the same temp and awesomeness.

Serve over hot rice! and enjoy! I know we did!!!