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50 minutes
Prep: 30 minutes
Cook: 20 minutes
49 calories per serving view nutrition facts
6 servings
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| 4 | large | chicken legs | thighs, boned, cut into 1/2inch pieces |
| 1 | each | egg | slightly beaten |
| 1/2 | tablespoon | vegetable oil | |
| 1/2 | tablespoon | cornstarch | |
| 1 | x | vegetable oil | |
| Sauce 1 | |||
| 2 | each | scallions, spring or green onions | trimmed to 4 inches |
| 1 1/2 | tablespoons | soy sauce, light | |
| 1 1/2 | tablespoons | soy sauce | mushroom |
| 1 1/2 | tablespoons | rice wine | or dry sherry |
| 2 1/2 | inch | ginger | peeled |
| 1 | x | black pepper | grinded |
| 3 | tablespoons | chicken bouillon | |
| 1 | teaspoon | brown sugar | |
| 1 | tablespoon | cornstarch | |
| Sauce 2 | |||
| 1 | teaspoon | rice vinegar | or cider vinegar |
| 1/2 | tablespoon | chili paste | more if you like hot food |
| 1 | teaspoon | sesame oil | optional |
In a medium bowl, combine the chicken with the egg, oil, and cornstarch.
In a blender or food processor, or by hand, combine the ingredients for Sauce 1.
In a small bowl, combine the ingredients for Sauce 2.
Place the measured ingredients beside the wok in the order in which they are to be placed in the wok.
Warm 2 serving dishes, one lined with paper towel, in a 250 degrees F oven.
Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.
Heat the oil to high (400 degrees F), or until a day-old cube of bread browns in just under 1 minute.
Heat another 4 minutes to stabilize the temperature.
Put the chicken pieces into the oil one at a time until all are in.
Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish.
Empty the oil from the wok. Reduce the heat to medium (350 degrees F) and stir in Sauce 1.
As soon as it bubbles, stir in the chicken.
Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish.
Scrape the sauce over the chicken and serve at once.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 781mg | 33% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 2% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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this is a great recipe for a person who likes to have a lot of lemon taste. its a great pie. i have been looking for the recipe for a long time and i found it and ill noever let it leave because it is a great pie. this is a super easy pie to make and its very tasty!!! -anna,13
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