Title: Deep-Fried Cubed and Marinated Chicken
Categories: Poultry
Yield: 8 Servings

1 Spring chicken
1 Or
2 sl Fresh ginger root
1/2 c Soy sauce
1/4 c Sherry
1 ts Sugar
Oil for deep-frying
Cornstarch

1. Skin and bone chicken; cut in 1-inch cubes.

2. Mince ginger root; then combine with soy sauce, sherry and sugar. Add to
chicken and toss gently. Let stand 1 hour, turning occasionally.

3. Drain chicken, reserving marinade; then blot dry with paper toweling.
Meanwhile heat oil. Add chicken, several cubes at a time, and deep-fry
until light golden. Drain on paper toweling; keep warm.

4. Transfer still-hot chicken cubes to reserved marinade. Let stand 15
minutes, turning occasionally. Drain, discarding marinade.

5. Reheat oil. Dredge chicken cubes lightly with cornstarch; then deep-fry
again until crisp and golden. Drain and serve.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.