| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | T | Cornstarch |
| 1/4 | c | Flour |
| 1 | t | Baking powder |
| 1/2 | c | Water |
| 1/2 | t | Salt |
| 1 | Egg | |
| 1 | Egg white | |
| 2 | T | Salt |
| 1 1/2 | lb | Boneless chicken breasts cut |
| in thin strips | ||
| 2 | c | Peanut oil, for deep-frying |
| 1 1/2 | T | Peanut oil |
| 2 | t | Chopped ginger |
| 3 | T | Finely sliced garlic |
| 1 | t | Salt |
| 3 | T | Sugar |
| 1 | t | White rice vinegar |
| 1/2 | c | Water |
| 1 | t | CORNSTARCH MIXED WITH: |
| 1 | t | Water |
INSTRUCTIONS
Date: Wed, 17 Apr 1996 21:27:28 -0400 From: Wendy Lockman <[email protected]> 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. [email protected] 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.
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