Chicken Fingers & Pork W. Chinese Vegetables Recipe

Prepare the chicken

Slice the chicken breast into 1/2-inch thick strips (fingers). Pat dry with paper towels. Season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set up breading stations

Place the flour and cornstarch in a shallow bowl and mix. In a second bowl, whisk the 2 eggs with 3 tbs milk. In a third shallow bowl, place the panko breadcrumbs.

Bread the chicken

Dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the panko until well coated. Place on a plate and repeat until all strips are breaded.

Fry the fingers

Pour 1 cup vegetable oil into a heavy skillet or frying pan to a depth of about 1/4 inch and heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 20–30 seconds. Fry the chicken fingers in batches (do not overcrowd) for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked fingers to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if needed.

Finish

Serve warm with lemon wedges if using. Reserve any pan drippings for cleanup.

Slice and marinate pork

Thinly slice the pork across the grain into 1/8–1/4-inch pieces. In a bowl combine 2 tbsp soy sauce, 1 tbsp shaoxing wine (if using), 1 tsp cornstarch, and 1 tsp sesame oil. Add the pork, toss to coat, and let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Prep vegetables

While the pork marinates, trim and halve the baby bok choy, trim snow peas, julienne the carrot, and slice mushrooms. Mince garlic and ginger and slice green onions for garnish.

Make the sauce

In a small bowl combine 1/2 cup chicken/vegetable stock, 1.5 tbsp oyster sauce, 1 tbsp light soy sauce, and 1/2 tsp sugar. In a separate small cup whisk 1 tsp cornstarch with 1 tbsp water to make a slurry and set aside.

Stir-fry pork

Heat a wok or large skillet over high heat until hot, then add 2 tbsp neutral oil and swirl. Add the marinated pork in a single layer and stir-fry for about 1–2 minutes until just cooked and beginning to brown. Remove the pork to a plate and set aside.

Cook aromatics and vegetables

Add a touch more oil if needed, reduce heat to medium-high, then add the minced garlic and ginger and stir for 15–20 seconds until fragrant (do not burn). Add the carrots and mushrooms, stir-fry 1–2 minutes, then add snow peas and bok choy. Stir-fry another 1–2 minutes until vegetables are bright and bok choy stems begin to become tender-crisp.

Combine and finish sauce

Return the cooked pork to the wok. Pour in the prepared sauce (stock/oyster/soy mixture) and bring to a simmer for about 30 seconds. Stir the cornstarch slurry and slowly add it to the wok while stirring; the sauce will thicken within 15–30 seconds to coat the pork and vegetables. Taste and adjust seasoning with a pinch more salt or soy if needed. Remove from heat and drizzle 1 tsp sesame oil over the dish, toss to combine.

Garnish and serve

Transfer to a serving platter, sprinkle sliced green onions and sesame seeds on top. Serve immediately with steamed rice or fried rice.

Plate 2–3 chicken fingers per person alongside a generous portion of the pork with Chinese vegetables and about 1 cup of steamed rice per serving. Serve hot.