Ingredients
- 1 pound boneless leg of lamb
- 1 large egg
- 1 1/2 tablespoons cornstarch
- 1 teaspoon rice wine
- 2 cups vegetable oil, for passing through
- For the sauce:
- 2 Tablespoons rice wine
- 1 Tablespoon soy sauce
- 1 Tablespoon sugar
- 1/2 teaspoon vinegar (distilled white, red wine, rice, or sherry)
- 1 tablespoon hot bean paste
- pinch of ground white pepper
- For the slurry:
- 1 1/2 teaspoons cornstarch, dissolved in 2 tablespoons water
- A few 1-inch chunks of lamb fat
- 1 leek, white part only
- 5 garlic cloves, peeled and crushed
- 3 scallions, trimmed and slice into 1 inch-long segments
Description
Serious Eats
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