Hunan pepper chicken

Yield: 1 Servings

Measure Ingredient
2 Chicken legs with thighs; each 8 oz
1 Egg; beaten
¼ teaspoon Salt
1 pinch White pepper
2 teaspoons Cornstarch --divided
4 teaspoons Dark soy sauce
1 Garlic clove; minced
1 slice Fresh ginger; cut into small pieces
2 teaspoons Hoisin sauce
1 teaspoon Sugar
1 teaspoon White vinegar
½ teaspoon Shao-Hsing wine or dry sherry
3 cups Peanut oil
2 tablespoons Scallions; white portions, cut into 1/8-inch slices
8 smalls Dried hot chili peppers; (8 to 10)
1½ to 2 minutes, until chicken is crisp. Drain.

SAUCE

REMAINING INGREDIENTS

1a .Bone chicken, remove fat, membranes, and skin, wash thoroughly and cut into bite-size pieces, dry very well.

1. Marinate chicken pieces in beaten egg, salt, pepper, and 1 tsp cornstarch for 5 minutes. Reserve.

2. Make sauce and reserve it. (combine all ingredients in a bowl & mix well ~ soy sauce through shao-hsing wine).

3. Heat a wok over high heat for 40 seconds; add peanut oil. When a wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place them in the hot oil. Deep fry for 4. Empty wok of oil and place back over heat. When residue of oil heats up, add scallions and chili peppers. Stir for about 40 seconds. Add chicken and stir until well mixed.

5. Stir sauce and add to wok. Mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in the wok. Remove and serve immediately.

Posted to r.f.r by: riacmt@... (Carol Miller-Tutzauer) NOTES : MC formatted by Holly Butman Recipe by: The Chinese Banquet Cookbook by Eileen Yin-Fei Lo Posted to MC-Recipe Digest V1 #772 by Holly Butman <butma001@...> on Sep 05, 1997

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