LaCook - Taiwan-style Crispy Chicken

5 Servings

Directions:

Cut wings and legs from chicken. Remove bones from legs. Slice out boneless breast halves. Marinate chicken in soy sauce; wine, and black pepper mixtures for 20 minutes.

Marinate chicken.

Combine minced fish, green onion, and ginger in bowl; mix well.

Dust chicken legs and breast halves with cornstarch; paste both sides of meat with a thin layer of minced fish mixture. Dust cornstarch on both sides again.

Coat wings with cornstarch.

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What you'll need:

	1	whole chicken
	7	oz. minced fish
	1	cup cornstarch
	4	cups corn oil
	1	tomato
	1	mustard
	1	red pepper
	1	teaspoon soy sauce
	1	tablespoon white wine
	1	tablespoon green onion, finely chopped
	1	teaspoon ginger, finely chopped
	¼	teaspoon black pepper

Directions: (continued)

Heat 4 cups oil to 300° F in pan, fry chicken in oil over low heat for 8 minutes or until brown. Remove from oil.

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Reheat oil and fry chicken again over high heat for 1 minute or until crispy. This step makes the chicken crispy.

Remove from oil, let cool on plate until touchable, cut legs and breast halves into 1/2 inch wide and 2 inches long pieces. Arrange on platter, garnish with tomato slices, red pepper, and mustard stem. Serve. Makes 5 servings

Garnish with red pepper, and mustard stem.