Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Egg Peanut oil
1 T Cornstarch 16 ea Dried hot red peppers
1 lb Boned, skinless chicken cut 5 ea Scallions cut diagonally
-from thigh or breast into -into 1" pieces
-2 inch 3 ea Cloves garlic, finely minced
Chunks 1/4 t Grated fresh ginger

---------------------------SAUCE--------------------------------
4 t Cornstarch 1/4 c Water
4 t Sugar 1/4 c Rice wine
4 t Rice vinegar 1/4 c Chicken broth
6 T Soy sauce

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2
inches of oil to 350F. Fry chicken, a few pieces at a time until
lightly browned and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 tbs of oil until hot. Add chili
peppers and cook until dark red. Add scallions and stir-fry about one
minute. Add garlic and ginger, cooking briefly, but do not brown.
Remove from heat. Reheat deep oil to 400F. Return chicken to oil, in
batches, and cook until crisp and golden brown. Drain on paper
towels. Re-stir sauce and add to frying pan with onions and peppers.
Cook, stirring until thickened and bubbly. Add chicken and cook,
stirring, until well coated and heated through. Posted by Stephen
Ceideburg December 18 1990.

Submitted By FRED TOWNER On 10-27-94

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