Free Recipe Deep-Fried Sweet-And-Pungent Chicken
Recipe Type: P Recipes
Recipe Preparation: cook
Cooking Ingredients for Deep-Fried Sweet-And-Pungent Chicken Recipe
Sweet-and-pungent sauce
1 Chicken breast
1 Egg
2 ts Soy sauce
1/2 ts Salt
Cornstarch
Oil for deep-frying
Deep-Fried Sweet-And-Pungent Chicken Preparation
1. Prepare a sweet-and-pungent sauce (see recipes for 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 nixture; 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: 1. 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. 2. 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. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 4
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