6 Scallions, cut into
Moderately small pieces
1 Egg
1 tbsp Cornstarch.
(arrowroot powder could be
Substituted, or chickpea
Flour)
Oil
16 small Dried chilis
1 Clove garlic, minced
1/4 tsp (or to taste) grated ginger
1 lb Chicken, cut into
Manageable pieces.
Sauce:
4 tsp Starch
4 tsp Vinegar
1/4 cup Chicken broth
1/4 cup Dry sherry
4 tsp Sugar
6 TBP soy sauce
1/4 cup Water
(optional: Thai hot chili
Paste)
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mix starch with egg until smooth, and coat all chicken pieces thoroughly. Fry in two inches of oil until LIGHT brown, then drain and place on towels. Set aside.
In a fry pan, heat 1 TBP of oil, then add the whole chilis, and stir-fry until blackened. Then add onions, stir for 1 minute, followed by garlic and ginger. Stir to heat through, but do not brown the last two. Remove from heat and set aside.
Combine sauce ingredients, and set aside. Reheat the oil and return the chicken to fry until brown. Drain and set aside again.
Add sauce to fry pan, then heat over mild flame while stirring, until sauce is thick and bubbly, add chicken, and cook until coated and heated through. Serve over rice.
Credit where credit is due: Original of this came from gatekeeper.dec.com, and was blended with other of the same genre to produce what you see here.
Notes from the Chef: "The recipe is simple enough, but the interesting part is the cornstarch and egg mixture for breading. When twice fried this makes the extra-crisp coating that one generally associates with this dish. (but that works well with others, like sesasme chicken as well)" - Ferd
From: Ferd Date: 07-20-96 (00:38) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97
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