Yield: 2 servings
Measure | Ingredient |
---|---|
1 pounds | Chicken breasts without skin |
3 tablespoons | Soy sauce |
1 tablespoon | Cornstarch |
1 \N | Egg white; beaten frothy |
1 cup | Vegetable oil |
3 \N | Dried hot chili peppers; bro |
2 \N | Cl Garlic; fine chopped |
1 slice | Gingerroot; peeled, 1\" 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 |
Recipe by: The Elegant Entertaining Cookbook by Myra In a glass bowl, place chicken pieces. Combine 1 tablespoon soy sauce and 1 tablespoon 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 tablespoons 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.
Makes 2 servings. I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy!