| 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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