Recipe - Deep-Fried Sweet-And-Pungent Chicken

Sweetandpungent sauce
1 Chicken breast
1 Egg
2 teaspoon Soy sauce
One half teaspoon Salt
Cornstarch
Oil for deepfrying

1. Prepare a sweetandpungent sauce (see recipes for "SweetandPungent"
sauces).

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

3. Beat egg lightly; stir in soy sauce and salt. Dip chicken cubes in
nixture; then dredge in cornstarch to coat lightly.

4. Heat oil. Add chicken, a few cubes at a time, and deepfry until golden.
Drain on paper toweling.

5. Reheat sweetandpungent sauce. Gently stir in chicken cubes only to
reheat. Serve at once. VARIATIONS:

1. In step 3, sprinkle chicken cubes with the soy sauce and let stand 10 to
15 minutes. Then beat the egg and blend in the salt and 3 tablespoons flour
(omit cornstarch) to make a batter. Dip each cube in batter to coat and
deepfry as above.

2. Use half a chicken. With a cleaver chop it, bones and all, in 1inch
sections. In step 3, coat with a mixture of 5 tablespoons cornstarch, 2
tablespoons sherry and 1 teaspoon salt; then deepfry.

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