This vibrant stir-fry combines tender chicken breast and beef strips with crunchy carrots and spring onions, all coated in a savory, sweet, and spicy sauce. The dish delivers a satisfying crunch from the deep-fried protein and vegetables, balanced by the aromatic heat of garlic, ginger, and dried chilies. It is a hearty, protein-rich meal that brings bold Asian-inspired flavors to your table. Perfect for a quick weeknight dinner or a flavorful lunch, this recipe uses simple pantry staples to create a complex taste experience. Serve hot over steamed rice for a complete, comforting meal that everyone will enjoy.
Fried Chicken Bread
Description
This vibrant stir-fry combines tender chicken breast and beef strips with crunchy carrots and spring onions, all coated in a savory, sweet, and spicy sauce. The dish delivers a satisfying crunch from the deep-fried protein and vegetables, balanced by the aromatic heat of garlic, ginger, and dried chilies. It is a hearty, protein-rich meal that brings bold Asian-inspired flavors to your table. Perfect for a quick weeknight dinner or a flavorful lunch, this recipe uses simple pantry staples to create a complex taste experience. Serve hot over steamed rice for a complete, comforting meal that everyone will enjoy.Ingredients
Directions
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In a large bowl, whisk together the eggs, salt, and corn starch until smooth to create a batter.
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Add the sliced chicken breast and beef strips to the batter, tossing them until they are thoroughly and evenly coated.
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Heat the vegetable oil in a wok or deep pot over medium-high heat until it reaches 350F (175C).
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Carefully add the coated meat to the hot oil in batches, stir-frying for about 1 1/2 minutes until crispy and cooked through.
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Remove the fried meat from the oil and drain on paper towels.
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Reheat the oil if necessary, then deep-fry the carrot strips for 1 1/2 minutes until tender-crisp.
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Remove the carrots and drain on paper towels.
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Pour off most of the oil from the wok, leaving about 1 1/2 tablespoons in the bottom.
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Return the wok to medium-high heat and add the spring onions, shredded chilies, and crushed garlic.
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Stir-fry the aromatics for about 30 seconds until fragrant.
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Add the sugar, soy sauce, and wine vinegar to the wok, stirring to combine.
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Return the fried chicken, beef, and carrots to the wok.
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Toss everything together over the heat until well coated in the sauce and heated through.
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Serve immediately while hot and crispy.
Nutrition Facts
- Amount Per Serving
- Calories 1726.5kcal
- % Daily Value *
- Total Fat 145.0g224%
- Saturated Fat 26.8g134%
- Cholesterol 275.0mg92%
- Sodium 3384.4mg142%
- Total Carbohydrate 65.4g22%
- Dietary Fiber 7.6g31%
- Sugars 15.6g
- Protein 44.8g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The title "Fried Chicken Bread" appears to be a misnomer or translation error for this stir-fry dish. The recipe describes a savory meat and vegetable stir-fry, not a bread product.
For best results, ensure the oil is hot enough before adding the meat to achieve a crispy exterior without absorbing too much oil.
You can substitute the topside of beef with sirloin or flank steak for a similar texture.
Adjust the amount of dried red chilies based on your preferred spice level.
Serve over steamed rice or noodles to soak up the delicious sauce.
