Hunan Chicken Jui-Hsaing Tang, David K's

Name: Hunan Chicken Jui-Hsaing Tang, David K's
Total time: 15 min
Yield: 4 portions if served as part of larger meal
Cuisine: chinese
Ingredients: 2 chicken legs with thighs, boned, fat and membranes removed, washed thoroughly and cut into bite-size pieces 1 egg, beaten; Pinch of salt; Pinch of white pepper; 2 teaspoons cornstarch; 3 1/2 cups peanut oil; 2 tablespoons scallions, white portions cut into 1/8-inch slices; 8 to 10 small dried hot chili peppers; 1 egg, beaten; 4 teaspoons dark soy sauce; 1 clove garlic, minced; 1 slice fresh ginger, in small pieces; 2 teaspoons hoisin sauce; 1 teaspoon sugar; 1 teaspoon white vinegar

By Fred Ferretti

Total Time: 15 minutes
Rating: 3(7)
Comments: Read comments

Featured in: CHINESE DISHES, AMERICAN STYLE

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 portions if served as part of larger meal

The Chicken

2chicken legs with thighs, boned, fat and membranes removed, washed thoroughly and cut into bite-size pieces 1 egg, beaten
Pinch of salt
Pinch of white pepper
2teaspoons cornstarch
3½cups peanut oil
2tablespoons scallions, white portions cut into ⅛-inch slices
8 to 10small dried hot chili peppers
1egg, beaten

The Sauce

4teaspoons dark soy sauce
1clove garlic, minced
1slice fresh ginger, in small pieces
2teaspoons hoisin sauce
1teaspoon sugar
1teaspoon white vinegar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Make sauce of soy sauce, garlic, ginger, hoisin, sugar and white vinegar in bowl and reserve.
Step 2
Marinate chicken pieces in beaten egg with salt and pepper and teaspoon of cornstarch for 5 minutes.
Step 3
Heat wok for 1 minute over high heat, add peanut oil. When wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place in hot oil. Deep-fry for 1½ to 2 minutes until chicken is crisp. Drain.
Step 4
Empty wok of oil. Place back over heat and when remaining residue of oil heats add scallions and chili peppers. Stir about 40 seconds. Add chicken and stir until well mixed.
Step 5
Add sauce and mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in wok. Remove and serve immediately.