CHUN KING CHICKEN

CHUN KING CHICKEN image

Number Of Ingredients 19

one and a half to two pounds chix breast cut in cubes
1 box tofu (optional)
1 egg white
1 tablsp. light soy sauce
1 teasp. sherry
1 tablsp. cornstarch
4 cups canola oil
1 tablsp. ginger chopped fine
1 scallion chopped 1/8"pieces
2 cloves garlic chopped fine
1/2 teasp. chili paste
SAUCE:
2 teasp. sherry (2tablsp. + 2 teasp.-if do chix and tofu)
2 tablsp. dark soy sauce(1/2 cup-if do tofu and chix)
4 teasp. sugar (1/4 cup+4 teasp-if do tofu and chix)
1 teasp. sesame seed oil (4 teasp. if do tofu and chix)
2 teasp. red wine vinegar ( 2 tablsp. + 2 teasp. if do chix and tofu)
2 teasp. cornstarch (2 tablsp.+ 2 teasp.- if do chix and tofu)
pepper to taste

Steps:

make sauce and soak tofu(if doing tofu and chix) combine chix, egg wht., sherry, light soy, and cornstarch--keep in fridge drain tofu--save sauce sprinkle tofu with cornstarch heat oil to 350 in wok stir fry chix ab. 2 min remove with mesh basket and place on paper towels to remove xs oil stir fry tofu ab. 7 min remove with mesh basket and place on paper towels to remove xs oil drain oil excpt. one tablsp add ginger, scallions, garlic and chili paste stir fry 30 secs. pour in chix. and tofu and stir fry 1 min add sauce stir fry another min