Wednesday, October 15, 2008
Tuesday, October 7, 2008
Saturday, October 4, 2008
All but the bell peppers, and actual use was half of the hot sauce pictured. Also, the batter.
Make the batter by mixing all ingredients above (the egg needs not be prepared), and make sure it is a smooth but firm consistency. Then, dip the chicken into the marinade and spread evenly (there will be ample leftover sauce). Deep fry the chicken, sauce excluded, for ten or so minutes or until cooked. Then, add the onion slices, bell pepper slices, and fry 30 more seconds. Drain and set aside.
In a stir-fry pan on medium heat, stir-fry with oil and garlic for 30 seconds; add tomato and the chilies. At this point the garlic should start to brown. Add water to keep from drying, 1 tbsp ketchup, and the hot sauce. Then, add the non-batter1/2 tsp salt, MSG (optional), and 1/2 tsp black pepper. The mixture should look like a broth. Add in the deep fried chicken and vegetables. At this point, add water as necessary so the mixture does not get dry. Finally, emulsify the broth by adding corn starch in water. Serve with raw onions on top or lightly cooked.
Right after adding the chicken
Note: when stir-frying, water should be used if the mixture becomes too dry or burns; let it boil off to keep a broth consistency. Also, I'd imagine soy sauce or vinegar can be added to taste to make it more East Asian.