4 lg Chicken legs including
Thighs, boned, cut into 1/2-inch pieces
1 Egg, slightly beaten
1/2 tb Vegetable oil
1/2 tb Cornstarch
Vegetable oil —–SAUCE 1—– 2 Green onions, trimmed to
4 inches
1 1/2 tb Light soy sauce
1 1/2 tb Mushroom soy sauce
1 1/2 tb Rice wine or dry sherry
2 1/2-inch thick pieces fresh
Ginger, peeled Fresh pepper 3 tb Chicken bouillon
1 t Brown sugar
1 tb Cornstarch
—–SAUCE 2—– 1 t Rice or cider vinegar
1/2 tb Chili paste (more, if you
Like hot food) 1 t Sesame oil (optional)
In a medium bowl, combine the chicken with the egg, oil, and cornstarch. ?n a blender or food processor, or by hand, combine the ingredients for Sauc? 1. In a small bowl, combine the ingredients for Sauce 2. Place the measur?d ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250? o?en. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400?), or until a day-old cube of bread browns in just und?r 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok? Reduce the heat to medium (350?) and stir in Sauce 1. As soon as it bubbles, stir in the chicken.
Sprinkle Sauce 2 over the chicken, stir-fry? minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. From: “Fast and Easy Oriental Wok Cooking” by Jacqueline Heriteau