Deep-fried cubed and marinated chicken

8 Servings

Ingredients

Quantity Ingredient
1 Spring chicken
1 Or
2 slices Fresh ginger root
½ cup Soy sauce
¼ cup Sherry
1 teaspoon Sugar
Oil for deep-frying
Cornstarch

Directions

1. Skin and bone chicken; cut in 1-inch cubes.

2. Mince ginger root; then combine with soy sauce, sherry and sugar. Add to chicken and toss gently. Let stand 1 hour, turning occasionally.

3. Drain chicken, reserving marinade; then blot dry with paper toweling.

Meanwhile heat oil. Add chicken, several cubes at a time, and deep-fry until light golden. Drain on paper toweling; keep warm.

4. Transfer still-hot chicken cubes to reserved marinade. Let stand 15 minutes, turning occasionally. Drain, discarding marinade.

5. Reheat oil. Dredge chicken cubes lightly with cornstarch; then deep-fry again until crisp and golden. Drain and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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