1 lb chicken breasts boneless, skinless,; cut into 1 pieces
3 tablespoon soy sauce
1 tablespoon cornstarch
1 egg white; beaten frothy
1 cup vegetable oil
3 dried hot chili peppers broken in h; alf
2 garlic cloves; chopped fine
1 1 piece gingerroot; peeled and finely chopped
1 tablespoon white wine vinegar
1 tablespoon white wine
1 teaspoon cornstarch
1 tablespoon brown sugar
1 teaspoon sesame oil
1/4 teaspoon salt
In a glass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1 tbls. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.
In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.
I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy!
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