Stir-fried deep-fried chicken and peppers

4 Servings

Ingredients

Quantity Ingredient
1 Chicken breast
1 tablespoon Cornstarch
1 tablespoon Sherry
2 tablespoons Soy sauce
2 Green peppers
1 Red chili pepper
2 cups Onion
1 Clove garlic
2 slices Fresh ginger root
Oil for deep-frying
2 tablespoons Cornstarch
3 tablespoons Soy sauce
¼ cup Stock
½ teaspoon Salt
1 teaspoon Sugar
2 tablespoons Oil

Directions

1. Bone chicken; then cut in 1-½-inch cubes. Combine cornstarch, sherry and soy sauce. Add to chicken and toss to coat. Let stand 10 to 15 minutes.

2. Dice green peppers, red chili pepper and onion. Mince garlic and ginger root. Meanwhile heat oil.

3. Blend remaining cornstarch and soy sauce with stock, salt and sugar.

4. Add chicken to oil and deep-fry until golden. Drain on paper toweling.

5. Heat remaining oil. Add minced garlic and ginger; stir-fry a few times.

Add peppers and onions and stir-fry until softened (2 to 3 minutes).

6. Stir in cornstarch-stock mixture to thicken. Slowly stir in deep-fried chicken only to reheat. Serve at once. VARIATIONS: 1. In step 1, for the soy sauce substitute ½ teaspoon salt.

2. In step 5, add with the peppers and onions 1 cucumber, peeled and diced.

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

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