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, .