Yield: 4 servings
Measure | Ingredient |
---|---|
4 tablespoons | Cornstarch |
¼ cup | Flour |
1 teaspoon | Baking powder |
½ cup | Water |
½ teaspoon | Salt |
1 \N | Egg |
1½ tablespoon | Peanut oil |
2 teaspoons | Chopped ginger |
3 tablespoons | Finely sliced garlic |
1 teaspoon | Salt |
3 tablespoons | Sugar |
1 \N | Egg white |
2 tablespoons | Salt |
1½ pounds | Boneless chicken breasts cut in thin strips |
2 cups | Peanut oil, for deep-frying |
1 teaspoon | White rice vinegar |
½ cup | Water |
1 teaspoon | Cornstarch, mixed with |
1 teaspoon | Water |
BATTER
SAUCE
MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes. Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels.
TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK