10 oz chicken legs; deboned
2 cup soya oil
1 tablespoon ginger root; minced
2 scallions; chopped
1 tablespoon garlic; minced
2 tablespoon dry chili pepper
2 tablespoon sugar
2 tablespoon soy sauce
1 1/2 teaspoon vinegar
2 tablespoon cornstarch
1/4 cup chicken stock
1 teaspoon sesame oil
1 egg white
1 tablespoon cornstarch
1 tablespoon soy sauce
For the best results use skinned deboned legs of capon.
Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning.
Add the fried chicken and stir quickly. Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice.
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