Recipes From China #315
with
Chyou

Tao Chicken

INGREDIENTS

two pounds skinles
quarter cup cornstarc
two egg
one teaspoon salt
half teaspoon ground black pepper
six tablespoons all-purpose flour
two teaspoon baking powder
half cup vegetable oil
foour teaspoons sesame oil
two tablespoons grated fresh ginger root
half cup chopped green onion
half cup water
quarter cup distilled white vinegar
half cup white sugar
two tablespoons cornstarch
two tablespoons soy sauce
quarter cup oyster sauce
quarter cup ketchup

PROCESS

Coat the chicken pieces with quarter cup of cornstarch; set aside. Beat the eggs, salt, and pepper in a mixing bowl till smooth. Stir in the flour and baking powder until no large lumps remain. Stir in the chicken till evenly coated.

Heat the vegetable oil in a wok or large skillet over high fire. Drop in the chicken pieces; cook till golden brown and no longer pink on the inside, about twelve minutes. Set the chicken aside; keep warm.

Reduce the fire to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir till the onion is limp and the ginger begins to brown, about one minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir till the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer till hot.

Hope you enjoyed it!

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