Chef Vong Zou and Owner Tso Cheng Chang
Amherst Chinese, Amherst, MA
- 2-4 boneless chicken legs
- salt to taste
- 1 egg
- ½ cup cornstarch
- water (enough to make a thick batter)
- vegetable oil for deep frying
- 4-6 dried hot chile peppers
- 1 clove garlic
- 1 cup scallions
- 2 Tbsp oil
- 1 cup water
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp corn starch
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- broccoli for garnish
Cut chicken legs into 1 x 1 ½ inch cubes and sprinkle with salt.
Combine 1 egg and ½ c. cornstarch with enough water to make a thick batter.
Dip chicken in batter to coat and deep fry in hot oil until golden.
To make sauce, sauté dried hot pepper and scallions in hot oil until fragrant. Then add water, soy sauce, vinegar and cornstarch. Stir until thickened. Add meat to the sauce. Stir a few seconds, add sesame oil, and turn off the heat.
Arrange on a platter and garnish with broccoli.