COLLECTION: Chicken Recipes Vol.3 (of 3)
COLLECTION: Chicken Recipes Vol.3 (of 3) is a chicken recipe made with Vegetable Oil, Mushroom Soy Sauce, Rice Wine Or Dry Sherry, Chicken Bouillon, and Light Soy Sauce. Keep it handy for the next time you cook it.
Ingredients
- 1/2 tbsp
- 1 1/2 tbsp
- 1 1/2 tbsp
- 3 tbsp
- 1 1/2 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 clove
- 4 tsp
- 4 tsp
- 1/4 cup
- 1/4 cup
- 1/2 tsp
- 1/4 cup
- 1/2 tsp
- 1/4 cup
- 1 1/2 tsp
- 3/4 cup
- 1/2 cup
- 1/4 cup
- 1 1/2 cup
- 3 lb
- 1/4 cup
- 1 tsp
- 1 cup
- 1/2 cup
- 2 cup
- 1 1/2 cup
- 1 cup
- 1/2 cup
- 1/4 cup
- 1/4 tsp
- 1 pt
- 1/2 stick
- 1 cup
- 1 tsp
- 3 clove
- 1 tsp
- 1 can
- 2 tsp
- 1 tsp
- 3/4 cup
- 1/2 cup
- 1/4 cup
- 1/4 cup
- 1 tsp
- 1/4 tsp
- 1 1/2 lb
- 2 tbsp
- 1 tsp
- 1/4 tsp
- 1/2 tsp
- 1/3 cup
- 1/3 cup
- 1/2 cup
- 2 tbsp
- 1
- 1
- 1
Method (preview)
- 1
Bone and cut the chicken into.
- 2
5 inch pieces, combine it with the egg, oil and cornstarch.
- 3
Combine the ingredients for Sauce 1.
- 4
Warm 2 serving dishes, one lined with paper towel, in a 250 degree oven.
- 5
Fill a wok to a depth of 1.
- 6
5-2 inches with oil, heat to high (400deg), or a day-old cube of bread browns in just under a minute.
- 7
Heat for another 4 mins.
- 8
Put the chicken pieces in the oil, then stir fry for 3 mins.
- 9
Remove the chicken, and keep warm in the paper-lined dish in the oven.
- 10
Empty the oil from the wok, reduce the heat to medium (350deg) and stir in Sauce 1.
- 11
As soon as it bubbles, stir in the chicken.
- 12
Sprinkle sauce 2 over the chicken, stir fry for another minute, then turn into the warm serving dish.
- 13
Scrape the sauce over the chicken, and serve at once.
- 14
The crunch texture of the chicken pieces is achieved by coating them with egg and cornstarch, then deep-frying them twice - once to cook them through and once at a higher temperature to make them brown and crisp.
- 15
The amount of heat is your option.
- 16
Sixteen small dried red peppers provide a moderate amount of heat.
- 17
Add more or less to taste, but be careful not to bite into one.
- 18
Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly.
- 19
In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a few pieces at a time until lightly browned and just cooked through.
- 20
Drain on paper towels.
- 21
Combine sauce ingredients, mixing well.
- 22
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.)
- 23
In frying pan, heat 1 TBSP of oil until hot.
- 24
Add chili peppers and cook until blackened.
- 25
Add onions and stir-fry about one minute.
- 26
Add garlic and ginger, cooking briefly, but do not brown.
- 27
Remove from heat.
- 28
Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels.
- 29
Re-stir sauce and add to frying pan with onions and peppers.
- 30
Cook, stirring until thickened and bubbly.
- 31
Add chicken and cook, stirring, until well coated and heated through.
- 32
Serve over rice.
- 33
2. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour.
- 34
Heat 2-3" of oil in a pan until very hot.
- 35
Fry chicken for 30 seconds.
- 36
Drain well on a cookie sheet covered with paper towels.
- 37
6. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven.
- 38
Heat 2 tablespoons oil in wok over medium heat.
- 39
Fry orange rind until golden brown.
- 40
Add chili and ginger, stir-frying 20 seconds.
- 41
Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more).
- 42
Add fried chicken, tossing to coat well.
- 43
Sprinkle chopped peanuts on top.
Cook this tonight? 👨🍳
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