Marinade
- 1 tablespoon light soy sauce
- Half teaspoon kosher salt
- 1 teaspoon oriental sesame oil
- 1 tablespoon corn oil
- 1 garlic clove
- 1 Cup assorted vegetables, such as sliced peppers, carrots,sliced water chestnuts
Sauce
- 4 tablespoons sugar
- 4 tablespoons distilled white vinegar
- 2 tablespoons soy sauce
- Half Cup Chicken Broth
- 1 tablespoon corn starch
Batter
- Half cup all purpose flour
- Half-cup cornstarch
- Half teaspoon salt
- 2 teaspoons baking powder
2/3 Cup cold water, approximately 2 cups corn oil for frying half Cup pineapple chunks or lychee
Cara:
- Using a sharp knife, loosen the skin, meat and cartilage from the narrow end of each chicken wing.
- Pull the meat back over the meatier end, turning the skin inside out and exposing the meat on the inside so wing looks like a lollipop.
- In a bowl combine the marinade ingredients, add the chicken and let stand for 20 minutes.
- Heat the tablespoon of corn oil in a medium saucepan and toss in the garlic and vegetables.
- Stir-fry with a wooden spoon for 2 minutes, then turn off the heat.
- Discard the garlic.
- Combine the sauce ingredients and stir into the saucepan mixture.
- Place the saucepan near the stove, to be cooked later.
- In a bowl mix the batter ingredients until smooth.
- Heat the 2 cups of oil in a wok to about 325_ F.
- While the oil is heating, remove 1 tablespoon of warm oil from the wok and stir it into the batter.
- Dip each wing into the batter and deep fry as many pieces as will float freely until golden brown, crisp and cooked, about 5 or 6 minutes.
- Turn once or twice while frying so the pieces fry evenly.
- Remove and drain.
- The chicken can be kept warm on a rack over a shallow baking pan in a 180_ F. oven.
- Continue the procedure until all the chicken is fried.
- When the chicken is almost finished frying, restir the sauce to dissolve the cornstarch.
- Place saucepan over medium heat and, while stirring, boil until the sauce thickens and becomes clear.
- Stir in the fruit and turn off the heat.
- Place the chicken on a large serving dish.
- Pour the sauce with the vegetables and fruit over it, and serve immediately.
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