Recipe - Deep-Fried Cubed And Marinated Chicken

1 Spring chicken
1 Or
2 sl Fresh ginger root
One half cup Soy sauce
One fourth cup Sherry
1 teaspoon Sugar
Oil for deepfrying
Cornstarch

1. Skin and bone chicken; cut in 1inch cubes.

2. Mince ginger root; then combine with soy sauce, sherry and sugar. Add to
chicken and toss gently. Let stand 1 hour, turning occasionally.

3. Drain chicken, reserving marinade; then blot dry with paper toweling.
Meanwhile heat oil. Add chicken, several cubes at a time, and deepfry
until light golden. Drain on paper toweling; keep warm.

4. Transfer stillhot chicken cubes to reserved marinade. Let stand 15
minutes, turning occasionally. Drain, discarding marinade.

5. Reheat oil. Dredge chicken cubes lightly with cornstarch; then deepfry
again until crisp and golden. Drain and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.