Peking Chicken

Post date: Feb 28, 2009 11:47:36 PM

1 scallion, thinly sliced

3 tbsp. soy sauce

2 tbsp. dry sherry

1/3 cup cornstarch

1 tsp. ground ginger

1 tsp. sugar

1/4 tsp. white pepper

2 pounds boneless, skinless chicken thighs, cut into 1 inch chunks

2 tbsp. vegetable oil

In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours. In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches for 8 - 10 minutes, or until crispy on all sides and no pink remains. Can serve with rice and egg rolls.