Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Chicken legs |
| 1 \N | Egg |
| 1 cup | Cornstarch |
| 7 cups | Oil |
| 1¼ teaspoon | Salt |
| 1¼ teaspoon | Pepper |
| 8 \N | Dried red peppers |
| 3 \N | Green onions; chopped |
| 2 teaspoons | Minced garlic |
| 1 teaspoon | Minced ginger |
| 1 teaspoon | Sesame oil |
| ½ teaspoon | Cornstarch |
| 1 cup | Water |
| 1 cup | Vinegar |
| 1 cup | Soy sauce |
| ½ cup | Hot oil |
SAUCE
Remove skin from chicken legs. Cut in 1-¼" pieces through the bone.
Combine egg, cornstarch, 1 cup oil, salt and pepper. Marinate chicken in this mixture 30 minutes. Heat remaining 6 cups oil to 375 degrees. Deep-fry chicken 5 minutes and drain. Heat a little of the oil and stir-fry red peppers, green onions and garlic with the chicken and Sauce 1 minute.
Serve. Sauce: Combine all ingredients.
UNCLE CHEN'S
S.W. 3RD, PORTLAND
WINE: SANCERRE
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .