Yield: 4 Servings
Measure | Ingredient |
---|---|
¾ pounds | Boneless chicken pieces |
2 cups | Oil |
⅔ cup | All-purpose flour |
1 teaspoon | Chili bean sauce =OR=- chili powder |
2 teaspoons | Rice wine or dry sherry |
1 teaspoon | Light soy sauce |
1 teaspoon | Dark soy sauce |
2 teaspoons | Finely chopped ginger |
1 tablespoon | Finely chopped scallions |
1 teaspoon | Granulated sugar |
MARINADE
CUT THE CHICKEN INTO STRIPS 2-inches-by-½-inch long and put them in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well to ensure an even distribution.
Allow the chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle the chicken strips with the flour and deep-fry them for 8 minutes. Remove them and drain on paper towels.
Serve at once.
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK