| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | 4 | Servings | ||
INGREDIENTS
| 1 | Whole chicken (2 1/2 – 3 lbs) OR | |
| 1 1/2 | lb | Boneless chicken; cubed in 1/2" pieces (up to 2) |
| 1 | ts | Salt |
| 2 | ts | Granulated sugar; divided |
| 1 | ds | White pepper |
| 1 | Egg | |
| 3/4 | c | Cornstarch; (3/4 to 1) |
| Vegetable oil for deep-frying, plus | ||
| 1 | tb | Vegetable oil; for stir-frying |
| 6 | sm | Dried red peppers |
| 1 | tb | Chopped green onion |
| 1 | ts | Cornstarch dissolved in |
| 1/4 | c | Soy sauce |
| 1/4 | c | Soy sauce |
| 1/4 | c | Water |
| 1 | tb | Rice vinegar |
| 4 | ts | Granulated sugar |
| 1 | ts | Grated fresh ginger |
| 1 | Clove garlic; minced | |
| 1 | tb | Soy sauce |
| 2 | tb | Chicken broth |
| 1 | tb | Rice vinegar |
| 1 | tb | Regular soy sauce |
| 1 | tb | Dark soy sauce |
| 1 | ts | Sesame oil |
| 2 | ts | Sugar |
| 2 | tb | Peanut oil |
| 1 | Clove garlic; chopped | |
| 2 | Scallions; chopped (replaces green onions in original) | |
| Zest from rind of 1 orange in 1/2 inch size slices | ||
| 1/4 | ts | Ground ginger (replaces fresh ginger above) |
| 1 | ds | Crushed red pepper (replaces dried peppers above) |
| 1 | ts | Cornstarch dissolved in |
| 1/4 | c | Water (replaces cornstarch mixture in original recipe) |
INSTRUCTIONS
SPECIAL SAUCE 1 VARIATION SPECIAL SAUCE 2 Bone chicken if needed and cut into 1/2-inch cubes. In bowl, add chicken, salt, 1 tsp sugar, white pepper and egg. Mix well together. Then add 1/2 c. cornstarch and mix well with your hand. Continue to add cornstarch in small amounts at a time to coat each piece. Coat until pieces no longer stick together. Then deep-fry in hot oil until golden. Remove from oil, cool, and deep-fry a second time. Once the chicken is deep-fried for the second time, have vegetable oil, dried red peppers, green onions, cornstarch mixture, 1 tsp sugar and Special Sauce 1 ready. In a wok place the 1 TB vegetable oil, dried red peppers, green onions. Stir-fry together briefly then add cornstarch mixture, sugar and Special Sauce 1. Add chicken cubes and stir-fry until hot through. Serve on lettuce with rice. For SPECIAL SAUCE 1: Mix together soy sauce, water, rice vinegar, sugar, ginger, garlic and soy sauce. If using Special Sauce 2: Deep-fry chicken as above. Heat oil in wok..stir fry onions, garlic, red pepper, orange zest for about 2 minutes. Add all other ingredients except cornstarch solution..stir fry for 1 minute. Add cornstarch solution and cook until thickened. Add chicken, lower heat, stir to coat chicken, leave over low heat a minute or two so that chicken takes in flavor of sauce. Makes 4 to 6 servings. Recipe by: Chin Yen Posted to MC-Recipe Digest V1 #775 by Holly Butman <butma001@acpub.duke.edu> on Sep 08, 1997
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