Recipes from China :: Chinese Main Dish Poultry
Source: Leeann Chin cookbook
2 whole chicken breasts
1 egg
2 Tbsp. flour
2 Tbsp. cornstarch
2 Tbsp. water
1 tsp. salt
2 tsp. canola (or other vegetable) oil
1/4 tsp. baking soda
1/4 tsp. white pepper
1/2 c. water
1/4 c. cornstarch
1 c. sugar
1 c. chicken broth
3/4 c. vinegar
2 tsp. dark soy sauce
2 tsp. chili paste
1 tsp. canola (or other vegetable) oil
1 clove garlic, finely chopped
Canola (or other vegetable) oil for the wok
2 Tbsp. toasted sesame seeds
Remove bone and skin from chicken, cut into 2 x 1/2-in. strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate for 20 mins.
Mix 1/2 c. water and 1/4 c. cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm.
Heat canola (or other vegetable) oil (about 1 1/2 in. deep) to 350 degrees fahrenheit.
Fry about 10 pieces of chicken, adding 1 at a time, 3 mins. or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done.
Heat oil to 375 degrees fahrenheit.
Fry about 1/2 the chicken for 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle and distribute on sesame seeds. Yields 6 servings.
NOTE: These are good with fun see noodles. Cook noodles before you cook the chicken.
