Hunan Chicken Jui-Hsaing Tang, David K's

• 2 chicken legs with thighs, boned, fat and membranes removed, washed thoroughly and cut into bite-size pieces 1 egg, beaten
• Pinch of salt
• Pinch of white pepper
• 2 teaspoons cornstarch
• 3 1/2 cups peanut oil
• 2 tablespoons scallions, white portions cut into 1/8-inch slices
• 8 to 10 small dried hot chili peppers
• 1 egg, beaten
• 4 teaspoons dark soy sauce
• 1 clove garlic, minced
• 1 slice fresh ginger, in small pieces
• 2 teaspoons hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon white vinegar

1. Make sauce of soy sauce, garlic, ginger, hoisin, sugar and white vinegar in bowl and reserve.
2. Marinate chicken pieces in beaten egg with salt and pepper and teaspoon of cornstarch for 5 minutes.
3. Heat wok for 1 minute over high heat, add peanut oil.
4. When wisp of white smoke appears, oil is ready.
5. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place in hot oil.
6. Deep-fry for 1 1/2 to 2 minutes until chicken is crisp.
7. Drain.
8. Empty wok of oil.
9. Place back over heat and when remaining residue of oil heats add scallions and chili peppers.
10. Stir about 40 seconds.
11. Add chicken and stir until well mixed.
12. Add sauce and mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes.
13. There should be no liquid in wok.
14. Remove and serve immediately.

chicken, salt, white pepper, cornstarch, peanut oil, scallions, hot chili peppers, egg, soy sauce, clove garlic, ginger, hoisin sauce, sugar, white vinegar

Taken from cooking.nytimes.com/recipes/5839 (may not work)