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Prep Time: 1 Minutes Cook Time: 3 Minutes |
Ready In: 4 Minutes Servings: 8 |
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This is from the Diana Liu cookbook. Wrap chicken in parchment paper or cellophane paper (do not use plastic wrap). Some restaurants use foil but I've never tried it that way. Ingredients:
2 chicken breasts, boned and skinned, cut into 1-inch x 1/2-inch pieces |
1 unbeaten egg white |
3 tablespoons soy sauce |
1 tablespoon cornstarch |
1 tablespoon sherry wine |
24 sheets cellophane paper, 5-inch x 5-inch pieces |
3 cups oil |
Directions:
1. Marinate chicken in mixture of soy sauce, sherry, egg white and cornstarch for 1 hour.
2. Lay paper flat. Place 2 pieces of chicken in corner of each square; bring corner up over chicken; roll half way. Fold in corners at base toward center; continue rolling until only tip of fourth corner remains. Tuck in this tip to form envelope holding chicken secure. Deep fry wrapped chicken pieces in hot oil for 3 minutes. Serve hot.
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