| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | tb | Cornstarch |
| 1/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | Egg | |
| 1 | Egg white | |
| 2 | tb | Salt |
| 1 1/2 | lb | Boneless chicken breasts cut in thin strips |
| 2 | c | Peanut oil; for deep-frying |
| 1 1/2 | tb | Peanut oil |
| 2 | ts | Chopped ginger |
| 3 | tb | Finely sliced garlic |
| 1 | ts | Salt |
| 3 | tb | Sugar |
| 1 | ts | White rice vinegar |
| 1/2 | c | Water |
| 1 | ts | CORNSTARCH MIXED WITH: |
| 1 | ts | Water |
INSTRUCTIONS
BATTER SAUCE Date: Wed, 17 Apr 1996 21:27:28 -0400 From: Wendy Lockman <wlockman@ra1.randomc.com> MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes. Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels. TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #108 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Have you made God smile today?”