Chicken Fingers & Pork W. Chinese Vegetable Recipe
Make Chicken Fingers & Pork W. Chinese Vegetable Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Fingers
Pork with Chinese Vegetables
Method
Chicken Fingers
- 1
Prepare chicken
Trim any fat from the chicken breasts and slice each breast into 3–4 long strips about 1-inch wide so you have uniform 'fingers.' Pat dry with paper towels.
- 2
Set up breading stations
In a shallow bowl combine the flour, cornstarch, salt, pepper, garlic powder, and paprika. In a second bowl whisk together the eggs and milk. In a third shallow bowl place the panko breadcrumbs.
- 3
Bread the chicken
Dredge each chicken strip first in the seasoned flour (shake off excess), then dip into the egg mixture, and finally press into the panko so the crumbs adhere evenly. Place breaded pieces on a baking sheet while you heat the oil.
- 4
Fry the chicken
Pour the vegetable oil into a heavy skillet so it comes about 1/4-inch up the sides and heat over medium-high until shimmering and a pinch of breadcrumb sizzles immediately (about 350°F / 175°C). Fry chicken fingers in batches without crowding, turning once, until golden brown and internal temperature reaches 165°F (about 3–4 minutes per side depending on thickness). Transfer to a paper-towel-lined rack or plate to drain.
- 5
Keep warm
If cooking in batches, keep finished chicken fingers on a sheet pan in a 200°F (95°C) oven to stay warm while you finish the rest.
- 6
Pork with Chinese Vegetables
- 7
Slice and marinate pork
Slice the pork thinly across the grain into 1/8–1/4-inch slices. In a bowl combine 2 tbs light soy sauce, 1 tsp cornstarch (for marinade), and 1 tsp sesame oil. Toss the pork slices in the mixture and let sit 10–15 minutes while you prepare vegetables.
- 8
Prepare vegetables
Peel and julienne the carrot, slice the onion, trim snow peas, halve baby bok choy lengthwise, drain bamboo shoots if using, mince the garlic and ginger, and slice green onions for garnish.
- 9
Make sauce
In a small bowl whisk together the remaining 0 tbs soy (already used in marinade), 1 tbs oyster sauce, 1/2 cup chicken or vegetable broth, 1 tsp cornstarch (for sauce), 1/2 tsp sugar and 1/4 tsp salt until smooth. Set aside.
- 10
Stir-fry pork
Heat a wok or large skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated pork in a single layer and sear without moving for about 30–45 seconds, then stir-fry until mostly cooked through (1–2 minutes). Remove pork to a plate and set aside.
- 11
Stir-fry aromatics and vegetables
Add the remaining 1 tbs vegetable oil to the wok. Add the minced ginger and garlic and stir-fry 10–15 seconds until fragrant. Add the sliced onion and carrot and stir-fry 1–2 minutes until starting to soften. Add snow peas, bamboo shoots, and baby bok choy and continue to stir-fry 1–2 minutes until bok choy is wilted but still bright and vegetables are crisp-tender.
- 12
Combine and finish
Return the pork and any accumulated juices to the wok. Give the reserved sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir constantly until the sauce thickens and coats the pork and vegetables (about 30–60 seconds). Taste and adjust seasoning with a pinch more salt or soy if needed.
- 13
Garnish and serve
Remove from heat, sprinkle with sliced green onions, and transfer to a serving plate. Serve alongside the chicken fingers with steamed rice or noodles if desired.