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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should
be thick and smooth. Allow the batter to sit, covered for at least 30
minutes. Combine the chicken with the batter. Heat a wok or large
deep skillet until it is hot and add the oil for frying. When the oil
is barely smoking, deep-fry the chicken for 2 minutes or until the
batter is just firm. You should do this in several batches. Remove
the chicken with a slotted spoon and drain on paper towels.
TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil,
ginger and garlic, and stir for 30 seconds. Then add the rest of the
sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil
in the wok until it is very hot, but not smoking. Deep-fry the
chicken again until it is golden and crisp, about 1 minute. Remove
and drain, place on a warm platter, drizzle with the sauce and serve
immediately.
| Ingredients:
1/4 Cup(s) cornstarch
-1
1 egg white
1 1/2 Pound(s) boneless chicken breasts cut in thin strips
2 Cup(s) peanut oil, for deep-frying
4 1/2 Teaspoon(s) peanut oil
2 Teaspoon(s) chopped ginger
3 Tablespoon(s) finely sliced garlic
1 Teaspoon(s) white rice vinegar
1 Teaspoon(s) cornstarch; mixed with |
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