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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Nita Holleman
Servings: 4 to 6
1 large egg, beaten
¼ teaspoon salt
pinch freshly ground white pepper
2 tablespoons cornstarch
2 large chicken legs with thighs, each ¾ pound, boned and skinned, fat and membranes removed, and cut into 1 inch cubes
For the sauce:
2 ½ tablespoons dark soy sauce or mushroom soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons Chinese white rice vinegar or distilled vinegar
1 ½ teaspoons Shao-Hsing wine or dry sherry
1 tablespoon cornstarch, for dusting
8 small dried hot chili peppers
¼ cup finely sliced scallion
3 ½ cups peanut or cooking oil for deep-frying and stir-frying
In a bowl, mix together the egg, salt, and pepper, and 2 tablespoons cornstarch. Add the chicken cubes, mix to coat, and marinate for at least 15 minutes. In a small bowl, combine the sauce ingredients and reserve. Heat a wok over high heat. Add oil and heat to 350°F. With tongs, remove the chicken cubes individually, dust with 1 tablespoon cornstarch, and place in the oil. Deep-fry for 1 ½ to 2 minutes, until the chicken is browned and crisp. Turn off the heat. Remove the chicken with a Chinese strainer and drain over a bowl. Pour off all but 1 ½ tablespoons of the oil from the wok.
Heat the wok over high heat for 20 seconds. When a wisp of white smoke appears, add the chilies and stir for 15 seconds. Add the scallion and stir for 30 seconds. Add the chicken and cook, stirring, for 1 minute. Stir the sauce mixture, pour into the wok, stir well, and cook until the chicken cubes are completely coated with sauce, about 1 ½ minutes. Turn off the heat, transfer to a heated dish, and serve.