| Chinese Style Fried Chicken ~ Full flavored...change the herbs and spices to suit your own taste. 2 chicken leg quarters - cut into double mah-jong pieces 1 egg beaten 5 tbsp cornstarch oil for deep frying Flavorings: ½ tsp salt ¼ tsp soy sauce ~ Chinese Dark Soy Sauce 1 tsp sherry ( rice wine would be more authentic) 3 drops sesame oil ~ I like to change this to chile oil 1. Wash and trim the leg quarters; dry with paper towels. Using a cleaver, chop through the bone into triangular (double mah-jong size) pieces. (Note: double mah-jong size is about 2 pieces for a thigh and 3 pieces for the leg) 2. Gently mix the beaten egg and the flavoring ingredients together in a bowl then add the chicken pieces. 3. Sprinkle with cornstarch and mix well by hand. Let stand for about 5-7 minutes. 4. Heat oil in a deep fryer or wok to about 350oF. (You can test the oil with a small piece of green onion...if it floats and moves to the side quickly, the oil is hot enough) 5. Put the chicken in the oil one piece at a time. Adding the chicken to the oil will cause the temperature to drop a bit, (about 300oF.). Maintain this lower temperature by turning down the heat. 6. When the chicken is nearly done (about 12 - 15 minutes), increase the heat so it will be easier to drain the chicken, and you don't have an oily taste. Serves 2-3 |
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