Mandarin Chicken
Ingredients
- 2 eggs, beaten
- 1 Tbs. dry sherry
- 1/2 cup flour, seasoned with salt and pepper
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 8 chicken tenders, lightly pounded
- 1/2 cup vegetable oil
- Sauce:
- 1/4 cup chopped onion
- 1/3 cup chopped celery
- 5 cloves garlic, chopped
- 2 cups chicken or turkey stock
- 2 Tbs. soy sauce
- 1 Tbs. cornstarch
Instructions
- 1
Mix the eggs and the sherry in a wide bowl. Combine the flour, cornstarch, salt and pepper. Dip the chicken in the egg wash and shake off the excess. Dust the chicken with the flour-cornstarch mixture on both sides.
- 2
Heat a little less than half of the vegetable oil in a skillet or wok until it's close to smoking. Fry the chicken until golden brown. Remove and hold in a 200 oven.
- 3
To make the sauce, add the remaining oil to the pan or wok and heat over medium-high heat until it ripples. Add the onions and celery, and cook until browned a little.
- 4
Add the remaining flour-cornstarch mixture. Cook while stirring until a light-brown roux forms.
- 5
Add the stock, soy sauce, and the garlic. Cook until the garlic is aromatic. Turn the heat off.
- 6
Mix the cornstarch with a tablespoon of water till well blended, and stir into the sauce.
- 7
Add salt and Tabasco to taste. If you like, toss the chicken with the sauce, or serve on the side. It's equally bad either way.