Mike Tetrault wrote in rec.food.cooking

> Anyone have any successful recipes?
>
> I have found LOTS of different recipes on various sites, but would like
a
> pre-tested and fairly simple one.
>
> Thanks in advance!
>
>
>

This is for those who truly love this dish. It makes about 4-6
servings.

The Sauce
In a large bowl mix all of the following:
¼ cup cornstarch
¼ cup water
1 ½ tsp minced garlic
1 ½ tsp minced ginger
¾ cup sugar
½ cup soy sauce
¼ cup rice wine vinegar (you can use white vinegar)
½ cup rice wine or saki
1 ½ cups chicken broth
1 tsp of MSG (optional)
Mix all of this together till sugar and cornstarch have dissolved.
Refrigerate till needed. Mix well before using as ingredients will
settle.

The Chicken
3 pounds of boneless chicken thighs, cut into bite size pieces and put in
a large bowl.
Add the following:
¼ cup soy sauce
black or white pepper to taste
1 egg beaten
Mix all the ingredients together till chicken is coated and then add:
½ to 1 cup of Cornstarch till chicken is evenly coated in thick batter
add a little cooking oil so that the chicken will separate easily
Deep fry the chicken pieces a small amount at a time in 350 degree oil
till crispy. The chicken will tend to stick together so you will need to
move it around in the hot oil while cooking to keep it separate.
Drain on paper towels and move to final step.

Put it all together
In a large pot or wok, add a little oil and stir fry the following:
1 cup of minced green onions (scallions) save some of the green tops for
garnish
2 dried Chinese hot peppers (chile japones work great)

Stir-fry the peppers and onions briefly then add the sauce we made
before. Bring the sauce to a boil stirring frequently. The sauce will
darken as it starts to thicken, this may take 10-15 minutes. Once it is
thickened put all the fried chicken pieces in and mix gently. Let the
sauce re-heat the chicken then you are ready to serve.
(You can use a little chicken broth to thin the sauce or use a little
cornstarch mixed in water to thicken the sauce as necessary).
Serve over rice with the tops of the green onions as garnish. Enjoy!


--
BigDog
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