| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chili, China, Archived |
4 |
Servings |
INGREDIENTS
|
|
– Pam Coombes RNCM95A MM:MK VMXV03A |
| 1 |
|
Fryer chicken (3 to 4 lbs) |
| 1/2 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
|
|
Oil for frying |
| 1/3 |
c |
Water |
| 1/3 |
c |
Lemon juice |
| 2 |
ts |
Cornstarch |
| 4 |
ts |
Chinese chili sauce (hot) |
| 2 |
ts |
Soy sauce |
| 1 1/2 |
ts |
Minced fresh ginger |
| 3 |
tb |
Honey |
| 6 |
|
Green onions, cut lengthwise into thin slices |
INSTRUCTIONS
Rinse chicken and cut into small serving pieces. Combine flour and salt in
large bowl. Add chicken pieces and toss to coat well. Heat oil in wok over
high heat to 375F. Add chicken, one piece at a time (cook only 1/3 of the
pieces at a time), and cook until golden, about 5 minutes. D Drain on paper
towel. Repeat with remaining chicken. Remove all but 1 T oil from wok.
Combine water, lemon juice, cornstarch, chili sauce,and soy sauce in small
bowl;mix well. Add ginger to wok; stir-fry 1 minute. Add honey; cook and
stir 1 minute. Stir in cornstarch-chili mixture; cook and and stir until
sauce boils, about 1 minute. Stir in chicken pieces; cook and stir until
heated through, about 3 minutes. Stir in onions; cook and stir 1 minute
more. Makes 4 to 6 servings. (New Chinese Cooking Class Cookbook)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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