April 10, 2010

Asian-Style Spicy Deep-Fried Chicken

¾ lb of boneless chicken pieces.
2 cups of oil.
2/3 cup of all-purpose flour.

1 teaspoon of chili bean sauce.
2 teaspoons of rice wine.
1 teaspoon of light soy sauce.
1 teaspoon of dark soy sauce.
2 teaspoons of gingerroot, finely chopped.
1 tablespoon of scallions, finely chopped.
1 teaspoon of granulated sugar.

Preparation Instructions:

Cut the chicken into strips 2 inches by ½ inch and place in a large bowl.

Blend the the chili bean sauce, rice wine, soy sauces, gingerroot, scallions and sugar together; then pour the mixture over the chicken.

Allow the chicken to marinate for about 40 minutes at room temperature.

Heat the oil in a large wok or deep fat fryer until hot.

Lightly sprinkle the chicken strips with flour and deep fry them for 8 minutes.

Remove and drain on paper towels.

Serve immediately.

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