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1 scallion, thinly sliced
3 tablespoons soy sauce
2 tablespoons dry sherry
1/3 cup cornstarch
1 teaspoon ground ginger
1 teaspoon sugar
1/4 teaspoon white pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 tablespoons vegetable oil
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1. In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours.
2. In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches 8 to 10 minutes, or until crispy on all sides and no pink remains.
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Main Courses
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This easy version of a classic Chinese dish is short on work but long on taste. Pass out the chopsticks and enjoy homemade Peking Chicken! Yes, the flavors of Asia are as close as our own kitchens!
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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