General Joe's Chicken
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Credit: Joseph Poon
Skills for Culinarians Day Cookbook, July 2004
2 6-8 oz. chicken breasts
Cornstarch for dusting
Oil for deep-trying
1/2 cup cornstarch
1 T white vinegar
2 T soy sauce
3 T chardonnay
4 T sugar
5 T chicken broth
1 t garlic powder
1 t dried ginger
1 t hot sauce
2 to 3 T slurry (thin paste of flour and water)
1) Slice chicken; dust with dry cornstarch. Deep-fry until brown.
2) Plate crispy chicken. Heat up all sauce ingredients, stirring. Pour sauce over chicken. Serve.
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