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1 large egg, beaten
1/4 teaspoon salt
Pinch freshly ground white pepper
2 tablespoons cornstarch
2 large chicken legs with thighs, each 3/4 pound, boned and skinned, fat and membranes removed, and cut into 1" cubes

For the Sauce:
2-1/2 tablespoons dark soy sauce or mushroom soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons Chinese white rice vinegar or distilled vinegar
1-1/2 teaspoons Shao-Hsing wine or dry sherry
3-1/2 cups peanut or cooking oil
1 tablespoon cornstarch, for dusting
8 small dried hot chili peppers
1/4 cup finely sliced scallion

In a bowl, mix together the egg, salt, and pepper, and 2 tablespoons cornstarch. Add the chicken cubes, mix to coat, and marinate for at least 15 minutes.

In a small bowl, combine the sauce ingredients and reserve.

Heat a wok over high heat. Add oil and heat to 350°F. With tongs, remove the chicken cubes individually, dust with 1 tablespoon cornstarch, and place in the oil. Deep-fry for 1-1/2 to 2 minutes, until the chicken is browned and crisp. Turn off the heat. Remove the chicken with a Chinese strainer and drain over a bowl.

Pour off all but 1-1/2 tablespoons of the oil from the wok.

Heat the wok over high heat for 20 seconds. When a wisp of white smoke appears, add the chilies and stir for 15 seconds. Add the scallion and stir for 30 seconds. Add the chicken and cook, stirring, for 1 minute. Stir the sauce mixture, pour into the wok, stir well, and cook until the chicken cubes are completely coated with sauce, about 1-1/2 minutes. Turn off the heat, transfer to a heated dish, and serve.

Poster's Notes:
Eileen Yin-Fei Lo writes: This authentic Hunan dish became known as "chung tong gai" or "ancestor meeting place chicken."

Posted by Mary C. Newcome-Hatch

Nutritional Info Per Serving: N/A