Recipe - Col. Hogans Chicken

5 Whole chicken thighs without
skin; cubed
1 Whole egg; beaten
1 tablespoon Oil
1 cup Cornstarch

SAUCE
2 tablespoon Peanut oil
1 teaspoon Ginger; grated
1 ds Hot chili powder
1 tablespoon Hot chili peppers; chopped
1 tablespoon Chile paste
1 tablespoon Garlic; minced
2 tablespoon Hot curry paste
3 tablespoon Chablis

Beat eggs w/ 3 tablespoons of Cornstarch and oil. coatt chicken and then
roll well in remaining cornstarch to heavily coat. let sit on a cookie
sheet till it forms a goopy gloppy coating around chicken then drop into
hot fat fryer and cook till over done. Drain on towels and keep ready to go
into wok

The folowing part should be done in extremely well ventilated area. It
produces copious amounts of Chokingly hot smoke!......... have loved ones
leave the house! _REALLY_

Heat Wok to Very hot stage and add peanut oil. add all "hot" ingredients
and hold your breath! stir well. Add wine then a little of the remaining
cornstarch to thicken. Shut off wok. Add cooked chicken and stir to coat.
Serve over steamed Brocolli.

Serving Ideas : Steamed White Rice makes a good side dish

NOTES : People w/ resperatory problems should _NOT_ be in the house when
you prepare this! _REALLY_

I added crushed dehydrated Scotch Bonnet and Birdseye Chile's to it for a
little extra "kick".

John (Col. Hogan) gunterman@ctron.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.