Ingredients
-
1/2
-
3
-
2
-
1
-
1 1/2
-
-
4
-
2
-
1
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Preparation: Trim Ends Off Green Onions and Cut Light Green and White Part Into 1" Sections. |
|
2
Done
|
Mix All Other Sauce Ingredients in 2-Quart Saucepan. |
|
3
Done
|
Reserve. |
|
4
Done
|
Pull Skin Off Breasts, Then Pull Chicken Meat from Bones. |
|
5
Done
|
Slice Meat Into 1" Strips, Then Crosswise to Make 1" Chunks. |
|
6
Done
|
in Bowl Large Enough to Hold Chicken, Add Egg White to Water Chestnut Flour. |
|
7
Done
|
Beat Mixture With a Single Chopstick (not an Egg Beater or Whisk). |
|
8
Done
|
Stir Chicken Pieces Into Egg Mixture to Coat Thoroughly. |
|
9
Done
|
Marinate 5 Minutes. |
|
10
Done
|
Note: Water Chestnut Flour Gives a Lighter Crust Than Cornstarch, Though the Latter May Be Substituted. |
