Peking Chicken

By Susan52

Ingredients

• 1 scallion (green onion), thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1/3 cup cornstarch
• 1 teaspoon ground ginger
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 2 tablespoons vegetable oil
• Read more at http://www.mrfood.com/Chicken/Peking-Chicken/ml/1#JQ3BI5f6oOMXj3F5.99

Preparation

Step 1

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 8 to 10 minutes, or until crispy on all sides and no pink remains.