Yield: 2 Servings
|1 pounds||Chicken breasts; boneless, skinless; cut into 1\" pieces|
|3 tablespoons||Soy sauce|
|1 \N||Egg white; beaten frothy|
|1 cup||Vegetable oil|
|3 \N||Dried hot chili peppers; broken in half|
|2 \N||Cloves garlic; chopped fine|
|1 \N||1\" piece ginger root; peeled and finely chopped|
|1 tablespoon||White wine vinegar|
|1 tablespoon||White wine|
|1 tablespoon||Brown sugar|
|1 teaspoon||Sesame oil|
From: Ken Gomberg <kgomberg@...> Date: Tue, 10 Sep 1996 08:34:55 -0400 In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb.
cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil.
Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok.
To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.
Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996 08:34:55 -0400 From: Ken Gomberg <kgomberg@...> CHILE-HEADS DIGEST V3 #099
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .