| 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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