2 Chicken breasts, whole
1 Egg
2 tbsp All-purpose flour
2 tbsp Cornstarch
2 tbsp Water
1 tsp Salt
2 tsp Vegetable oil
1/4 tsp Baking soda
1/4 tsp White pepper
1/2 cup Water
1/4 cup Cornstarch
1 cup Sugar
1 cup Chicken broth
3/4 cup Vinegar
2 tsp Dark soy sauce
2 tsp Chili paste
1 tsp Vegetable oil
1 Clove garlic, finely chopped
Vegetable oil
2 oz Cellophane noodles, or rice stick
2 tbsp Toasted sesame seeds
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Remove bones and skin from chicken breasts. Cut chicken into 2 x 1/2 inch strips. Mix egg with next 7 ingredients (through white pepper) and stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and /4 cup cornstarch. Heat sugar, broth vinegar, soy sauce, chili paste, 1 teaspoon oil and the garlic to boiling. Stir in cornstarch mixture. Cook and stir until thickened. Remove from heat and keep warm. Heat vegetable oil (1 1/2 inch in wok to 350 degrees. Pull noodles apart gently. Fry 1/4 of the noodles at a time 5 seconds or until puffed, turning once. Drain on paper towels. Reheat oil to 350 degrees. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil, using slotted spoon, and drain on paper towels. Repeat with remaining chicken. Heat oil to 375 degrees. Fry about 1/3 of the chicken 1 minute or until golden brown. Remove from oil and let drain on paper towels. Repeat with remaining chicken. Place chicken on heated platter. Heat sauce to boiling, pour over chicken. Sprinkle with sesame seed. Arrange cellophane noodles around chicken.
Recipe by: Nancy Lee
Posted to MC-Recipe Digest V1 #992 by The Meades <kmeade@idsonline.com> on Jan 7, 1998
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