—————————–MYRA SABLE HNKV12A—————————– 1 lb Chicken breasts
-boneless, skinless, – cut into 1″ pieces 3 tb Soy sauce
1 tb Cornstarch
1 Egg white; beaten frothy
1 c Vegetable oil
3 Dried hot chili peppers
-broken in half 2 Garlic cloves; chopped fine
1 1″ piece ginger root; peeled
-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
In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. 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 tb. 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.