Deep-fried Sweet-and-pungent Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | Chicken breast | |
| 1 | Egg | |
| 2 | t | Soy sauce |
| 1/2 | t | Salt |
| Cornstarch | ||
| Oil for deep-frying |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces). Skin and bone chicken; cut in 1-inch cubes. Beat egg lightly; stir in soy sauce and salt. Dip chicken cubes in nixture; then dredge in cornstarch to coat lightly. Heat oil. Add chicken, a few cubes at a time, and deep-fry until golden. Drain on paper toweling. Reheat sweet-and-pungent sauce. Gently stir in chicken cubes only to reheat. Serve at once. VARIATIONS: 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 39
Total Fat: 4.3g
Cholesterol: 119.6mg
Sodium: 461.1mg
Potassium: 242.5mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: <1g
Protein: 28.4g