Hunan Chicken Jui-Hsaing Tang, David K's
Published April 12, 1983
- Total Time
- 15 minutes
- Rating
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Ingredients
THE CHICKEN
2 chicken legs with thighs, boned, fat and membranes removed, washed thoroughly and cut into bite-size pieces 1 egg, beaten
Pinch of salt
Pinch of white pepper
2 teaspoons cornstarch
3 ½ cups peanut oil
2 tablespoons scallions, white portions cut into ⅛-inch slices
8 to 10 small dried hot chili peppers
1 egg, beaten
THE SAUCE
4 teaspoons dark soy sauce
1 clove garlic, minced
1 slice fresh ginger, in small pieces
2 teaspoons hoisin sauce
1 teaspoon sugar
1 teaspoon white vinegar
Nutritional analysis per serving
5 grams carbs; 200 milligrams cholesterol; 2078 calories; 99 grams monosaturated fat; 67 grams polyunsaturated fat; 40 grams saturated fat; 218 grams fat; 1 gram fiber; 533 milligrams sodium; 30 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make sauce of soy sauce, garlic, ginger, hoisin, sugar and white vinegar in bowl and reserve.
- Step 2
Marinate chicken pieces in beaten egg with salt and pepper and teaspoon of cornstarch for 5 minutes.
- Step 3
Heat wok for 1 minute over high heat, add peanut oil. When wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place in hot oil. Deep-fry for 1 ½ to 2 minutes until chicken is crisp. Drain.
- Step 4
Empty wok of oil. Place back over heat and when remaining residue of oil heats add scallions and chili peppers. Stir about 40 seconds. Add chicken and stir until well mixed.
- Step 5
Add sauce and mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in wok. Remove and serve immediately.
Private Notes