Yield: 2 servings
|1 pounds||Chicken breasts without skin|
|3 tablespoons||Soy sauce|
|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 tablespoon||Brown sugar|
|1 teaspoon||Sesame oil|
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!