| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 6 | Chicken legs | |
| 1 | Egg | |
| 1 | c | Cornstarch |
| 7 | c | Oil |
| 1 1/4 | ts | Salt |
| 1 1/4 | ts | Pepper |
| 8 | Dried red peppers | |
| 3 | Green onions; chopped | |
| 2 | ts | Minced garlic |
| 1 | ts | Minced ginger |
| 1 | ts | Sesame oil |
| 1/2 | ts | Cornstarch |
| 1 | c | Water |
| 1 | c | Vinegar |
| 1 | c | Soy sauce |
| 1/2 | c | Hot oil |
INSTRUCTIONS
SAUCE Remove skin from chicken legs. Cut in 1-1/4" pieces through the bone. Combine egg, cornstarch, 1 cup oil, salt and pepper. Marinate chicken in this mixture 30 minutes. Heat remaining 6 cups oil to 375 degrees. Deep-fry chicken 5 minutes and drain. Heat a little of the oil and stir-fry red peppers, green onions and garlic with the chicken and Sauce 1 minute. Serve. Sauce: Combine all ingredients. UNCLE CHEN'S S.W. 3RD, PORTLAND WINE: SANCERRE From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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