Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Chicken breasts without skin
3 tb Soy sauce
1 tb Cornstarch
1 Egg white; beaten frothy
1 c Vegetable oil
3 Dried hot chili peppers; bro
2 Cl Garlic; fine chopped
1 sl Gingerroot; peeled, 1"
-and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Cornstarch
1 tb Brown sugar
1 ts Sesame oil
1/4 ts Salt

Recipe by: The Elegant Entertaining Cookbook by Myra In a glass bowl,
place chicken pieces. Combine 1 tablespoon soy sauce and 1 tablespoon
cornstarch. Blend in beaten egg white. Pour over chicken and toss to
coat well. Marinate in refrigerator for 1 hour. In a small bowl,
combine remaining soy sauce, vinegar, white wine, and 1 tsp.
cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.

In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1
minute, or until golden brown. Remove and drain on paper towel. Pour
all but 2 tablespoons oil out of wok. To the wok, add chili peppers,
garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and
cook, stirring, about 1 minute, until thickened. Return chicken
pieces to wok. Mix well and serve immediately.

Makes 2 servings. I like to serve this with rice and Sauteed Snow
Peas and Red Peppers. The chicken is spicy hot with the dried chili
peppers, so adjust to your taste. Enjoy!

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