MMMMM-------------------------B MIXTURE------------------------------
2 Eggs
1/2 c Corn starch
1/2 c Flour
Oil; for deep frying
Lettuce leaves; shredded
Green onion, cilantro, and cashew nuts, all chopped, for garnish.
This is one of the better deep-fried chicken recipes I've found.
It calls for chicken wings, but I used a whole chicken, cut
up Chinese style and just increased the marinade ingredients a tad.
Serve this with side dishes of hoisin sauce, spiced salt (toasted
salt mixed with black pepper about half and half), hot mustard, and
chili oil along with a bowl of finely chopped scallions. Dip piece
of chicken into the dip of your choice, then into the scallions and
enjoy! Ice cold beer goes great with this dish. Oh yeah--steamed
rice too...
Be sure to use the dark, toasted sesame oil rather than the health
food store stuff.
Soak cut-up chicken in marinade ingredients A for 1 hour. Mix
ingredients B into bowl with marinated chicken. Stir well. Will be
very sticky and stiff to mix.
Heat 2" oil in wok to 375°F. Drop batter covered chicken piece by
piece carefully into hot oil. Do not fill wok too full of chicken
or it will take too long to brown. Should take only 5 minutes to
cook through. Result will be crispy golden brown chicken pieces.
Drain on paper towels. Place on platter lined with lettuce shreds.
Garnish if desired with chopped green onions, Chinese parsley and
cashew nuts.
Recipe by Kay Shimizu
Recipe FROM: Quick and Easy Gourmet Wok Cooking, 1973
