Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon Japanese soy sauce
1 tablespoon dry sherry
1 large egg, beaten
1/2 cup cornstarch
3 cups broccoli florets
Peanut, corn or vegetable oil for deep-frying
1/4 cup homemade or low-salt canned chicken broth
1/4 cup Japanese soy sauce
3 tablespoons dry sherry
1/4 cup sugar
1 1/2 tablespoons rice vinegar
1 tablespoon cornstarch
6 tablespoons cold water
1 tablespoon minced garlic
2 small whole dried red chilies
Description
This Dish Was Invented By A Famous Hunan General Before A Big Battle. Whoever The Inventor Was, He Or She Discovered That Three Successive Dips In Oil Produces The Very Crisp Crust That Makes This A Deep-fried Classic.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter