Updated: 12/08/2006

TV Morning Show 12/08/06

Soo-Gai Chicken with Sweet & Sour Sauce

4 six-ounce skinless, boneless chicken breast, pounded to ½-inch thick

½ cup all-purpose flour

½ cup corn starch

1 teaspoon each ground ginger, granulated garlic, salt and pepper

2 eggs, beaten

½ cup milk

oil for frying

Sauce

1 tablespoon corn starch

3 tablespoons sugar

3 tablespoons red wine vinegar

1 tablespoon soy sauce

1 tablespoon red chile sauce (available from an Asian market)

½ cup chicken broth

dash of hot sauce

Combine the flour, corn starch and seasonings (ginger, garlic, salt, pepper). Dredge the chicken in the flour mixture. Mix together the eggs and milk. Dredge the chicken in the egg mixture, then again in the flour mixture. Deep fry the chicken pieces until cooked through and golden brown.

Blend all of the sauce ingredients together in a small saucepan and cook on low heat until mixture thickens. Serve with the soo-gai chicken, and/or with egg rolls or deep fried wontons.