| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Chicken, Nuts, Alcohol |
1 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast halves; boneless |
| 2 |
|
Eggs |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Cornstarch |
| 1 |
tb |
Ginger; finely chopped |
| 1 |
md |
Onion; grated |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Peanut oil |
| 2 |
tb |
Brandy |
| 2 |
tb |
Soy sauce |
| 6 |
tb |
Brown sugar |
| 3 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Cornstarch |
| 1/2 |
c |
Vinegar |
| 3/4 |
c |
Water; cold |
INSTRUCTIONS
Mix the following in a blender:eggs, flour, cornstarch, ginger, onion,
pepper, peanut oil, brandy, and 2 tbls soy sauce. Marinate the chicken
pieces in the batter for 20 minutes. Meanwhile, combine the brown sugar, 3
tbls soy sauce, cornstarch, vinegar and water, in a saucepan. Simmer over
low heat for 15 minutes. Deep fry the chicken pieces in peanut oil at 350~
for 8-10 minutes or until done. Drain. Place the chicken over rice. Spoon
the sauce over the chicken and rice. Top with chopped macadamia nuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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