More Great Recipes: Asian

General Chicken


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Member since 2009

Serves 4 | Prep Time 20 | Cook Time 15-20 total

Ingredients

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


3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers


Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2


cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).


Stir until sugar dissolves. Refrigerate until needed.




In 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 a little vegetable oil to help separate


chicken pieces. Divide chicken into small quantities and deep−fry


at 350 degrees until crispy. Drain on paper towels.




Place a small amount of oil in wok and heat until wok is hot. Add


onions and peppers and stir−fry briefly. Stir sauce and add to


wok. Place chicken in sauce and cook until sauce thickens.


Pairs Well With


Notes

We love this recipe that was given to me by my cousin.

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