| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Hunan | Oriental, Poultry | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Boneless chicken pieces |
| 2 | c | Oil |
| 2/3 | c | All-purpose flour |
| 1 | ts | Chili bean sauce =OR=- Chili powder |
| 2 | ts | Rice wine or dry sherry |
| 1 | ts | Light soy sauce |
| 1 | ts | Dark soy sauce |
| 2 | ts | Finely chopped ginger root |
| 1 | tb | Finely chopped scallions |
| 1 | ts | Granulated sugar |
INSTRUCTIONS
MARINADE CUT THE CHICKEN into strips 2-inches-by-1/2-inch and put in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well for even distribution. Allow the chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle the chicken strips with the flour and deep-fry them for 8 minutes. Remove them and drain on paper towels. Serve at once. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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