Name: Deep-Fried Sweet-And-Pungent Chicken
Ingredients: Sweet-and-pungent sauce; 1 Chicken breast; 1 Egg; 2 ts Soy sauce; 1/2 ts Salt; Cornstarch; Oil for deep-frying

We will do much better if we trust someone who was actually dead, not someone who was just near death. Christ, as we shall see, is the only One who is qualified to tell us what we can expect on the other side. He was dead – so dead that His body became cold and was put in a tomb. Three days later He was raised from the dead with a glorified body. Here is someone whose opinion can be trusted. To John this risen Christ said, “Do not be afraid; I am the first and the last, and the living One; and I was dead, and behold, I am alive forevermore, and I have the keys of death and Hades “ (Revelation 1:17-18). Reliable information does not come to us by trying to peer behind the partially open curtain. God alone knows what really lies on the other side of the veil. And that is why we can do no better than study what the Bible has to say about the Great Beyond.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Poultry	4	Servings

INGREDIENTS

		Sweet-and-pungent sauce
1		Chicken breast
1		Egg
2	ts	Soy sauce
1/2	ts	Salt
		Cornstarch
		Oil for deep-frying

INSTRUCTIONS

1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"
sauces).
2. Skin and bone chicken; cut in 1-inch cubes.
3. Beat egg lightly; stir in soy sauce and salt. Dip chicken cubes in
nixture; then dredge in cornstarch to coat lightly.
4. Heat oil. Add chicken, a few cubes at a time, and deep-fry until golden.
Drain on paper toweling.
5. Reheat sweet-and-pungent sauce. Gently stir in chicken cubes only to
reheat. Serve at once. VARIATIONS:
1. In step 3, sprinkle chicken cubes with the soy sauce and let stand 10 to
15 minutes. Then beat the egg and blend in the salt and 3 tablespoons flour
(omit cornstarch) to make a batter. Dip each cube in batter to coat and
deep-fry as above.
2. Use half a chicken. With a cleaver chop it, bones and all, in 1-inch
sections. In step 3, coat with a mixture of 5 tablespoons cornstarch, 2
tablespoons sherry and 1 teaspoon salt; then deep-fry.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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