- 1 qt oil
- 3 boned and skinned chicken breasts, cut in 1/2" cubes
- 1 egg white
- 2 tbsp cornstarch
- 2 tsp dark soy sauce
- 2 ⅔ tbsp sugar
- 1 ⅓ tbsp rice vinegar
- 2 tbsp ketchup
- 1 ⅓ tbsp shaosing wine or dry sherry
- 2 tsp ginger root, finely minced
- 4 scallions, cut the size of peas
- 1 teaspoon water
- 1 teaspoon cornstarch
1. Mix together chicken, egg white, and cornstarch in a bowl. Refrigerate for 30 minutes. Mix soy sauce, sugar, vinegar, ketchup, and shaosing wine in one bowl, and combine remaining cornstarch and water in another bowl.
2. Heat oil in wok over high heat to deep fry temperature. Add chicken mixture. Stir to separate pieces. Blanch chicken briskly until it just turns white. Remove with drainer or slotted spoon to a bowl.
3. Remove all but 2 tablespoons of oil from wok. Heat the oil, the drop in scallions and ginger. Stir fry until they are slightly brown. Add the sauce and stir to heat. Stir in cornstarch water, and cook until sauce is thickened. Return chicken to wok, and stir to reheat. Put on a serving platter. Serve hot.
Chinese, International Cuisine
Hunan Chicken in Ginger and Tomato Sauce. To import, drag image to your MacGourmet recipe box.