DIRECTIONS:
-
For the best results use skinned deboned legs of capon.
-
Cut the chicken into pieces no larger than 1 inch square.
-
Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy
sauce in a large bowl.
-
Add chicken pieces and set aside for two hours.
-
In a deep pot, heat the oil until it reaches 350 degrees.
-
In a basket, or with a slotted spoon, lower several marinated chicken pieces
into the fat.
-
Fry about one or two minutes or until the chicken becomes crisp, test for
doneness before completing the batch.
-
Continue until all pieces have been fried.
-
Set oil and cooked chicken pieces aside.
-
In a wok, on high heat, reheat two tablespoons of the reserved oil.
-
Add prepared ginger, scallions, garlic and chili peppers.
-
Stir to prevent burning.
-
Add the fried chicken and stir quickly.
-
Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
-
Remove from the heat and stir sesame oil into the sauce.
-
Spoon the mixture on to a hot platter and serve immediately with steamed
rice.
|
