1 Egg
1 tbsp Cornstarch
1 lb Boned, skinless chicken cut from thigh or breast into 2 inch chunks
Peanut oil
16 Dried hot red peppers
5 Scallions cut diagonally into 1" pieces
3 Cloves garlic, finely minced
1/4 tsp Grated fresh ginger
SAUCE
4 tsp Cornstarch
4 tsp Sugar
4 tsp Rice vinegar
6 tbsp Soy sauce
1/4 cup Water
1/4 cup Rice wine
1/4 cup Chicken broth
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Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly.
In wok or deep-fat fryer, heat 2 inches of oil to 350F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.) In frying pan, heat 1 tbs of oil until hot. Add chili peppers and cook until dark red. Add scallions and stir-fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat. Reheat deep oil to 400F. Return chicken to oil, in batches, and cook until crisp and golden brown. Drain on paper towels.
Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through.
Posted by Stephen Ceideburg December 18 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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