Yield: 4 Servings
|¾ pounds||Boneless chicken pieces|
|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|
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.
PRODIGY GUEST CHEFS COOKBOOK