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Chinese Take Out Again?
Hang up That Phone and Cook It at Home! By Allison Huller McAlister
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| Ingredients: Mix cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine and chicken broth. Stir until sugar dissolves. Refrigerate until needed. In a separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add about a cup of oil to help separate chicken pieces. Divide chicken into small quantities, and deep fry at 350 degrees F until crispy. Drain on paper towels. Place a small amount of oil in wok or large skillet and heat until hot. Add green onions and hot peppers and stir-fry briefly. Stir sauce and add to skillet. Place chicken in sauce and cook until sauce thickens. Makes six to eight servings. |
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