Crispy Fillet

This is a base recipe for my Chinese style dishes that I would normally cook to make dishes like Sweet Sour fish, Butter fried pork or Marmite chicken.

Your can use any protein you wish, ie chicken, fish beef or even pork. The trick is you must slice the fillet thinly to get a good crisp. 

300g of ½ inch thinly sliced fillet of your choice
½ tsp sodium bicarbonate
1 tsp salt
1 tbsp sugar
½ tsp pepper
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp Chinese wine (optional)
1 egg white
2 tbsp cornstarch

oil for frying

Marinate the meat with the rest of the ingredients for about an hour. Prepare a  bowl with enough corn starch to dust the fillet.
In a wok, heat enough oil  to deep fry the pieces for about two minutes or golden brown. Drain the pieces in a kitchen towel.

Use this  crispy fillet to carry on with your choice of dishes.

Enjoy..jue