Chinese Chicken

[Roxy]

Chinese Chicken:

 

 

Make sauce and refrigerate until needed:

 

1/2 C. Cornstarch

1/4 C. Water

1 1/2 tsp. minced fresh Garlic

1 1/2 tsp. minced fresh Ginger

3/4 C. Sugar

1/2 C. Soy Sauce

1/4 C. White Vinegar

1/4 C. Sherry or White Wine

1 can condensed Chicken Broth

 

Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

 

Meat:

 

3 lbs. boneless, skinless chicken, cut into chunks

1/4 C. Soy Sauce

1 egg, beaten

1 C. Cornstarch

2 C. sliced Green Onions

8 small dried Hot Peppers, seeds removed

 

 

Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.

Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers (reusing them at this point..), and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.

Serve with fried or steamed rice.

This does not reheat well, so eat in one sitting.

[HSKRNOKC]

Looks good.

[Husker B]

FedEx me some of that, I'll pm you my address. Thanks.