Serves: 4
Total Calories: 443
1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces").
2. Skin and bone chicken cut in 1-inch cubes.
3. Beat egg lightly stir in soy sauce and salt. Dip chicken cubes in mixture then dredge in cornstarch to coat lightly.
4. Heat oil. Add chicken, a few cubes at a time, and deep-fry until golden. Drain on paper toweling.
5. Reheat sweet-and-pungent sauce. Gently stir in chicken cubes only to reheat. Serve at once.
VARIATIONS:
* In step 3, sprinkle chicken cubes with the soy sauce and let stand 10 to 15 minutes. Then beat the egg and blend in the salt and 3 tablespoons flour (omit cornstarch) to make a batter. Dip each cube in batter to coat and deep-fry as above.
* Use half a chicken. With a cleaver chop it, bones and all, in 1-inch sections. In step 3, coat with a mixture of 5 tablespoons cornstarch, 2 tablespoons sherry and 1 teaspoon salt then deep-fry.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Sweet-and-Pungent Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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