Deep Fried Sweet And Pungent Chicken Recipes

DEEP-FRIED SWEET-AND-PUNGENT CHICKEN WINGS

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Leave wings intact, but with a cleaver, chop off bony tips. 3. Beat egg lightly in a bowl. Mix cornstarch, salt and pepper and spread on a flat plate or board. Dip chicken wings first in egg then dredge in cornstarch mixture to coat. 4. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling. 5. Meanwhile slowly reheat sweet-and-pungent sauce. Stir in wings only to reheat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SWEET-AND-PUNGENT CHICKEN

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Skin and bone chicken cut in 1-inch cubes. 3. Beat egg lightly stir in soy sauce and salt. Dip chicken cubes in mixture then dredge in cornstarch to coat lightly. 4. Heat oil. Add chicken, a few cubes at a time, and deep-fry until golden. Drain on paper toweling. 5. Reheat sweet-and-pungent sauce. Gently stir in chicken cubes only to reheat. Serve at once. VARIATIONS: * 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 deep-fry as above. * Use half a chicken. With a cleaver chop it, bones and all, in 1-inch sections. In step 3, coat with a mixture of 5 tablespoons cornstarch, 2 tablespoons sherry and 1 teaspoon salt then deep-fry. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET AND PUNGENT PINEAPPLE CHICKEN RECIPE - (4/5)

Steps:

• SAUCE: Pare cucumber; slice lenghwise and scrape out and discard seeds. Cut into bite size pieces. In storage container with lid; combine sugar, vinegar, soy sauce and salt; stir until sugar is dissolved. Add cucumber, refrigerate 1 hour if you are in a rush, overnight if you can. From time to time shake the container to completly coat the cucumbers and keep the sugar combined. When ready to use, drain vinegar mixture from cucumbers into a saucepan; bring mixture to boiling. Slowly stir in 2 Tbsp. Juice from pineapples (or more if you like) Combine the cornstarch with the water andslowly stir into vinegar mixture. Cucumber and Pineapples should be placed on a large serving platter. BATTER: Wash chicken breasts. Cut into 1 inch cubes. (this is where it is tossed with the vermouth and set aside for a 1/2 hour) Make batter in large bowl; beat eggs, add flour, salt, ginger, 3/4 cup water and 1/4 cup reserved juice from pineapples. (This can also be increased to your liking). Stir until smooth. Stir in Sesame Seeds In a large heavy saucepan or frying pan, heat oil (1 to 1 1/2 inches deep) to 350 degrees. Dip pieces of chicken into batter. Deep fry in oil, turning once until golden (about 4 min). Arrange on top of pineapples and cucumber pieces and coat with a little bit of the sauce. I serve with white rice.