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Add a photoServings: 4
Ingredients
- 6 x Scallions, cut into Moderately small pcs
- 1 x Egg
- 1 Tbsp. Cornstarch. (arrowroot pwdr could be Substituted, or possibly chickpea Flour) Oil
- 16 sm Dry chilis
- 1 x Clove garlic, chopped
- 1/4 tsp (or possibly to taste) grated ginger
- 1 lb Chicken, cut into Manageable pcs.
- 4 tsp Starch
- 4 tsp Vinegar
- 1/4 c. Chicken broth
- 1/4 c. Dry sherry
- 4 tsp Sugar
- 6 x TBP soy sauce
- 1/4 c. Water (optional: Thai warm chili Paste)
Directions
- Mix starch with egg till smooth, and coat all chicken pcs thoroughly.
- Fry in two inches of oil till LIGHT brown, then drain and place on towels.
- Set aside.
- In a fry pan, heat 1 TBP of oil, then add in the whole chilis, and stir-fry till blackened. Then add in onions, stir for 1 minute, followed by garlic and ginger. Stir to heat through, but don't brown the last two. Remove from heat and set aside.
- Combine sauce ingredients, and set aside. Reheat the oil and return the chicken to fry till brown. Drain and set aside again.
- Add in sauce to fry pan, then heat over mild flame while stirring, till sauce is thick and bubbly, add in chicken, and cook till coated and heated through.
- Serve over rice. and was blended with other of the same genre to produce what you see here.
- Notes from the Chef: "The recipe is simple sufficient, but the interesting part is the cornstarch and egg mix for breading. When twice fried this makes the extra-crisp coating which one generally associates with this dish. (but which works well with others, like sesasme chicken as well)" - Ferd
- 97
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 115 | 45% |
| Total Fat 12.77g | 16% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 100mg | 4% |
| Potassium 252mg | 7% |
| Total Carbs 13.79g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.19g | 5% |
| Protein 16.35g | 26% |
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