Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken breasts; boneless, skinless; cut into 1\" pieces |
| 3 tablespoons | Soy sauce |
| 1 tablespoon | Cornstarch |
| 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 teaspoon | Cornstarch |
| 1 tablespoon | Brown sugar |
| 1 teaspoon | Sesame oil |
| ¼ teaspoon | Salt |
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, .