| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Poultry | 2 | Servings | |
INGREDIENTS
| 1 | lb | Chicken breasts; boneless, skinless; cut into 1" pieces |
| 3 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| 1 | Egg white; beaten frothy | |
| 1 | c | Vegetable oil |
| 3 | Dried hot chili peppers; broken in half | |
| 2 | Cloves garlic; chopped fine | |
| 1 | 1" piece ginger root; peeled and finely chopped | |
| 1 | tb | White wine vinegar |
| 1 | tb | White wine |
| 1 | ts | Cornstarch |
| 1 | tb | Brown sugar |
| 1 | ts | Sesame oil |
| 1/4 | ts | Salt |
INSTRUCTIONS
From: Ken Gomberg <[email protected]> Date: Tue, 10 Sep 1996 08:34:55 -0400 In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately. Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996 08:34:55 -0400 From: Ken Gomberg <[email protected]> CHILE-HEADS DIGEST V3 #099 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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