MMMMM--------------------------SAUCE 2-------------------------------
1 ts Rice or cider vinegar
1/2 tb Chili paste (more, if you
-like hot food)
1 ts Sesame oil (optional)
In a medium bowl, combine the chicken with the egg, oil, and corn
starch. In a blender or food processor, or by hand, combine the
ingredients for Sauce 1. In a small bowl, combine the ingredients
for Sauce 2. Place the measured ingredients beside the wok in the
order in which they are to be placed in the wok. Warm 2 serving
dishes, one lined with paper towel, in a 250 F oven.
Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.
Heat the oil to high (400 F), or until a day-old cube of bread
browns in just under 1 minute. Heat another 4 minutes to stabilize
the temperature. Put the chicken pieces into the oil one at a time
until all are in. Stir-fry 3 minutes. Remove the pieces from the
oil, draining well over the wok, and keep warm in the oven on the
paper-lined dish. Empty the oil from the wok. Reduce the heat to
medium (350 F) and stir in Sauce 1. As soon as it bubbles, stir in
the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute
more, then turn into the serving dish. Scrape the sauce over the
chicken and serve at once.
From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau
