Crispy chicken

4 servings

Ingredients

Quantity Ingredient
¾ pounds Boneless chicken pieces
2 cups Oil
1 teaspoon Chili bean sauce, or: chili powder
2 teaspoons Rice wine or dry sherry
1 teaspoon Light soy sauce
⅔ cup All-purpose flour
1 teaspoon Dark soy sauce
2 teaspoons Finely chopped ginger
1 tablespoon Finely chopped scallions
1 teaspoon Granulated sugar

Directions

MARINADE

CUT THE CHICKEN INTO STRIPS 2-inches-by-½-inch long and put them in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well to ensure an even distribution.

Allow the chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle the chicken strips with the flour and deep-fry them for 8 minutes. Remove them and drain on paper towels.

Serve at once.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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