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Chinese Chicken
By : Method
- Mix 1/2 cup cornstarch garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, chicken broth and MSG with water.
- Stir until sugar dissolves. Refrigerate.
- Mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg.
- Add 1 cup cornstarch.
- Add cup of vegetable oil to help separate chicken pieces.
- Deep-fry chicken pieces at 350 degrees until crispy.
- Drain. Stir fry onions and pepper.
- Stir sauce and add to wok.
- Place chicken in sauce and cook until sauce thickens.
Ingredients:
3 lbs - deboned dark chicken meat, cut into large chunks
2 cups - sliced green onions
16 - small dried hot peppers
1/4 cup - soy sauce
1 tsp - white pepper
1 - egg
1 cup - cornstarch
vegetable oil for deep-frying
3 lbs - deboned dark chicken meat, cut into large chunks
2 cups - sliced green onions
16 - small dried hot peppers
1/4 cup - soy sauce
1 tsp - white pepper
1 - egg
1 cup - cornstarch
vegetable oil for deep-frying
For Sauce:
1/2 cup - cornstarch
1/4 cup - water
1+1/2 tsp - minced garlic
1+1/2 tsp - minced ginger root
3/4 cup - sugar
1/2 cup - soy sauce
1/4 cup - white vinegar
1/4 cup - cooking wine
1+1/2 cup - hot chicken broth
1 tsp - ajinomotto monosodium glutamate (optional)
RECIPES BY REHANA KHAMBATY
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