Deep-fried cubed and marinated chicken
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spring chicken | |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| ½ | cup | Soy sauce |
| ¼ | cup | Sherry |
| 1 | teaspoon | Sugar |
| Oil for deep-frying | ||
| Cornstarch | ||
Directions
1. Skin and bone chicken; cut in 1-inch cubes.
2. Mince ginger root; then combine with soy sauce, sherry and sugar. Add to chicken and toss gently. Let stand 1 hour, turning occasionally.
3. Drain chicken, reserving marinade; then blot dry with paper toweling.
Meanwhile heat oil. Add chicken, several cubes at a time, and deep-fry until light golden. Drain on paper toweling; keep warm.
4. Transfer still-hot chicken cubes to reserved marinade. Let stand 15 minutes, turning occasionally. Drain, discarding marinade.
5. Reheat oil. Dredge chicken cubes lightly with cornstarch; then deep-fry again until crisp and golden. Drain and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .