This traditional rum rickey cocktail only requires five ingredients and is as cool as a long summer day. This frothy cocktail is ideal for a hot summer day because it contains lime juice, rum, ice, and club soda.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 large egg yolks
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ground black pepper to taste
- 3 pounds skinless, boneless chicken breast, cut into bite-sized pieces
- 3 large egg whites
- 1 cup water
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 cup hot water
- ¼ cup white sugar
- 3 tablespoons sweet rice wine
- 2 tablespoons vinegar
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon chicken bouillon granules
- ¼ teaspoon salt
- 1 tablespoon vegetable oil, or as needed
- 1 medium bell pepper, chopped
- 2 cloves garlic, minced
- 1 (8 ounce) can pineapple chunks, drained
- 2 tablespoons sesame oil
- 1 teaspoon sesame seeds
Instructions
- Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
- Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
- Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
- Remove chicken from the refrigerator. Dip each piece in coating.
- Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
- Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
- Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
- Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.
Nutrition Facts
| Calories | 442 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 1 g |
| Protein | 40 g |
| Saturated Fat | 3 g |
| Sodium | 748 mg |
| Sugars | 11 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |