Copyright 2002 Blacks Culinary

Chicken Marinade Healthy Boy Light Soy (yellow label) Rice Wine (SSC Brand) Marinate the Chicken for at least 45 minutes, preferably overnight To Bread and Fry the Chicken Preheat the Fryer to 350* In a large bowl combine the Flour, corn starch and salt. Add enough water to make a thin batter that clings to the back of a spoon but drips off easily. You want it to be a little thicker than the final result as the chicken will impart moisture and flavor to the batter from the marinade. Pour the marinated chicken into the bowl with the batter all at once. Then using gloved hands “deal” the pieces individually into the fryer. Fry until golden brown and drain on a paper towel. Note: at this point you can cook the chicken till it is a light golden brown. Drain and freeze for later. This will allow you to cook the chicken quickly without much mess at service. This is what they do in every Chinese restaurant kitchen I have worked in. To Prepare the Sauce Add the ingredients to a small saucepan. Heat over medium heat until warmed through. Remove to a bowl until ready to use. To Prepare the Stir Fry Add 1 tbsp of oil to the bottom of a heated wok. Add your vegetables and saute lightly until the onions have begun to soften and become translucent. Add the fried chicken pieces and as much sauce as you prefer. Toss to combine and heat very quickly. Garnish with Sesame Seeds and serve immediately.