1 Egg
1 tb Corn starch
1 lb Boned, skinless chicken; cut
-from thigh or breast into
-2" chunks
Peanut oil
16 Dried hot red peppers
4 Scallions; up to 5, cut
-diagonally into 1" pieces
1 cl Garlic; up to 3, finely minced
1/4 ts Fresh ginger; grated
MMMMM---------------------------SAUCE--------------------------------
4 ts Corn starch
4 ts Sugar
4 ts Rice vinegar
6 tb Soy sauce
1/4 c Water
1/4 c Rice wine
1/4 c Chicken broth
Whisk together thoroughly the egg and corn starch. Add pieces of
chicken, turning to coat evenly.
In wok or deep-fat fryer, heat 2" of oil to 350 F. Fry chicken, a
few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 tb of oil until hot. Add chili
peppers and cook until dark red. Add scallions and stir-fry about
one minute. Add garlic and ginger, cooking briefly, but do not
brown. Remove from heat.
Reheat deep oil to 400 F. Return chicken to oil, in batches, and
cook until crisp and golden brown. Drain on paper towels.
Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through.
