1/2 cup cornstarch in 1/4 c. water
3 lb chicken, in chunks
1/4 cup soy sauce
1 1/2 tsp ginger, minced
1 tsp white pepper
1 1/2 tsp garlic, minced
1 egg
1/2 cup soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup oil
1/4 cup cooking sherry
2 cup green onions, sliced
1 1/2 cup chicken broth, hot
16 small dried hot peppers
3/4 cup sugar
To make sauce: Add garlic, ginger, sugar, soy sauce, vinegar and
sherry. Then add broth and stir until sugar disolves. Refrigerate
until needed.
In a seperate bowl mix chicken, soy sauce and pepper. Mix in egg. Add
cornstarch until chicken is coated evenly. Add oil to help seperate
the pieces. Divide chicken in small quantities and deep fry at 350
until crispy and light brown. Drain on paper towels.
Place a small amount of oil in a wok and heat until just hot. Add
onions and peppers and stir fry briefly. Stir sauce and add to wok.
Add chicken and cook until sauce thickens. Add water or cornstarch if
needed.
Serves: 8
Recipe Categories: Chicken; Chinese; Poultry
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