Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Egg 16 ea Dried hot red peppers
1 tb Cornstarch 5 ea Scallions cut diagonally
1 lb Boned, skinless chicken cut -into 1" pieces
-from thigh or breast into 3 ea Cloves garlic, finely minced
-2 inch chunks 1/4 ts Grated fresh ginger
Peanut oil

---------------------------SAUCE--------------------------------
4 ts Cornstarch 1/4 c Water
4 ts Sugar 1/4 c Rice wine
4 ts Rice vinegar 1/4 c Chicken broth
6 tb Soy sauce

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2
inches of oil to 350 F. Fry chicken, a few pieces at a time until
lightly browned and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 tbs of oil until hot. Add chili
peppers and cook until dark red. Add scallions and stir-fry about
one minute. Add garlic and ginger, cooking briefly, but do not
brown. Remove from heat. Reheat deep oil to 400 F. Return chicken to
oil, in batches, and cook until crisp and golden brown. Drain on
paper towels. Re-stir sauce and add to frying pan with onions and
peppers. Cook, stirring until thickened and bubbly. Add chicken and
cook, stirring, until well coated and heated through.

TO ALL Submitted By RICK WEAVER SUBJ I'VE LOST MY CASHEW CHICK On
10-11-95

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