The first image shows the freshly fried bits of chicken (there were actually three plates full of them) and the second and third show them after the sauce was added. This dish was altered from the original recipe as I chose to double-bread and deep-fry the chunks of chicken breasts. It took me four hours to make because I used ten breast halves instead of the usual eight and I had to fry multiple batches. The frying process took three hours and making the sauce, which was doubled, took one. I was probably also somewhat out of practice as well since the last time I made it was back in March.
And now here's the exact same dish made on the date of 12/28/17 (Thursday, December 28, 2017)
I made it again almost two weeks later to celebrate my mom's birthday! ^^
The pictures follow the same pattern as above; the top one contains the freshly fried and sauceless bits while the bottom ones were stir-fried with the sauce to make the finished product. It only took me three hours that particular time because I used eight breast halves (as usual), plus I had prepared the chopped pieces of ginger and garlic for the sauce the previous night. The frying process took two hours and dicing the chicken, ginger, and garlic the previous night took almost one. Mixing together the ingredients for the sauce, which again was doubled, took the rest of that little window of time.
