MM: Col. Hogan's Chicken
---------- Recipe via Meal-Master (tm) v8.05
Title: Col. Hogan's Chicken
Categories: Chicken, Spice
Yield: 3 Servings
5 Whole chicken thighs without
Skin -- cubed
1 Whole egg -- beaten
1 tb Oil
1 c Cornstarch
_____ SAUCE _______
2 tb Peanut oil
1 ts Ginger -- grated
1 ds Hot chili powder
1 tb Hot chili peppers --
Chopped
1 tb Chile paste
1 tb Garlic -- minced
2 tb Hot Curry Paste
3 tb Chablis
Beat eggs w/ 3 tablespoons of Cornstarch and oil.
coatt chicken and then roll well in remaining
cornstarch to heavily coat. let sit on a cookie sheet
till it forms a goopy gloppy coating around chicken
then drop into hot fat fryer and cook till over done.
Drain on towels and keep ready to go into wok
The folowing part should be done in extremely well
ventilated area. It produces copious amounts of
Chokingly hot smoke!......... have loved ones leave
the house! _REALLY_
Heat Wok to Very hot stage and add peanut oil. add all
"hot" ingredients and hold your breath! stir well. Add
wine then a little of the remaining cornstarch to
thicken. Shut off wok. Add cooked chicken and stir to
coat. Serve over steamed Brocolli.
Serving Ideas : Steamed White Rice makes a good side
dish
NOTES : People w/ resperatory problems should _NOT_ be
in the house when you prepare this! _REALLY_
I added crushed dehydrated Scotch Bonnet and Birdseye
Chile's to it for a little extra "kick".
John (Col. Hogan) [email protected] From the
Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
Recipe By : John A. Gunterman
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