| 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
<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.
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