A fragrant arid delicious chicken dish, Kuo Tieh Chi (kwoh ti-ycr gee) may be served as part of a formal Chinese meal or with rice for a light lunch or supper.
12 oz. boned chicken breasts, cut into thin strips about
1 teaspoon salt
2 teaspoon black pepper
2 teaspoons sugar
1 teaspoon chilli sauce
1 tablespoons dry white wine
1 tablespoon cornflour sufficient vegetable oil for deep-frying
3 eggs, lightly beaten
3 fl. oz. sesame oil
1 tablespoon finely chopped fresh parsley lJr tablespoons dry sherry
12 tablespoons soy sauce
12 tablespoons lemon juice
Sprinkle the chicken strips with the salt, pepper, sugar, chilli sauce, wine and cornflour , rubbing them into the meat with your fingers. Set the meat aside to marinate at room temperature for 12- hours.
Fill a large, deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until it registers 360°F on a deep-fat thermom-eter or until a small piece of stale bread dropped into the oil browns in 50 seconds.
Carefully place the chicken strips, a few at a time, into the oil and fry them for 1 to 2 minutes, or until they are light golden in colour. With a slotted spoon, remove the strips from the pan and drain them on kitchen paper towels. Cook the remaining chicken strips in the same way.
Place the eggs in a shallow bowl. When all of the chicken has been cooked, dip the strips, one by one, into the egg mixture and coat thickly. Set aside.
In a large frying-pan, heat the sesame oil over moderate heat. When the oil is hot, add the chicken strips to the pan, in one layer if possible. (If your pan is not large enough, fry the strips in two batches.) Shake and tilt the pan gently to distribute the oil evenly and, turning the strips occasionally with a spatula, cook them for 2 minutes, or until the strips are deep golden brown.
With a slotted spoon, remove the strips from the pan and arrange them, in one layer, on a very large, warmed serving dish.
Sprinkle with the parsley, sherry, soy sauce and lemon juice and serve.