Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Cornstarch |
| ¼ cup | Water |
| 1½ teaspoon | Garlic; minced |
| 1½ teaspoon | Ginger root; minced |
| ¾ cup | Sugar |
| ½ cup | Soy sauce |
| ¼ cup | White vinegar |
| ¼ cup | Cooking wine |
| 1½ cup | Hot chicken broth |
| 1 teaspoon | Monosodium glutamate |
| 3 pounds | Dark deboned chicken; cut into large chunks |
| ¼ cup | Soy sauce |
| 1 teaspoon | White pepper |
| 1 | Egg |
| 1 cup | Cornstarch |
| Vegetable oil for deep-frying | |
| 2 cups | Green onion; sliced |
| 16 smalls | Dried hot peppers |
SAUCE
CHICKEN
To make sauce, mix ½ c cornstarch and the water together. Add garlic, gingerroot, sugar, soy sauce, vinegar and wine. Add broth and monosodium glutamate (if desired) and stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add cup of cornstarch and mix until chicken is coated evenly. Add cup of vegetable oil to separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil into a wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens, add cornstarch or water as needed.
Found on the internet, posted by "Folkdesign", Jan. 95. MC_Busted by B.
Adams.
Recipe by: Siam Oriental Restaurant, Columbus, Ohio Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@...> on Sep 21, 1997