Crispy chicken (hom)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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