Yield: 3 Servings
|5||Whole chicken thighs without skin; cubed|
|1||Whole egg; beaten|
|2 tablespoons||Peanut oil|
|1 teaspoon||Ginger; grated|
|1 dash||Hot chili powder|
|1 tablespoon||Hot chili peppers; chopped|
|1 tablespoon||Chile paste|
|1 tablespoon||Garlic; minced|
|2 tablespoons||Hot curry paste|
Beat eggs w/ 3 tablespoons of Cornstarch and oil. coatt chicken and then roll well in remaining cornstarch to heavily coat. let sit on a cookie sheet till it forms a goopy gloppy coating around chicken then drop into hot fat fryer and cook till over done. Drain on towels and keep ready to go into wok
The folowing part should be done in extremely well ventilated area. It produces copious amounts of Chokingly hot smoke!......... have loved ones leave the house! _REALLY_
Heat Wok to Very hot stage and add peanut oil. add all "hot" ingredients and hold your breath! stir well. Add wine then a little of the remaining cornstarch to thicken. Shut off wok. Add cooked chicken and stir to coat.
Serve over steamed Brocolli.
Serving Ideas : Steamed White Rice makes a good side dish NOTES : People w/ resperatory problems should _NOT_ be in the house when you prepare this! _REALLY_
I added crushed dehydrated Scotch Bonnet and Birdseye Chile's to it for a little extra "kick".
John (Col. Hogan) <gunterman@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .