Peking Deep Fried Chicken

3 tbsp. soy sauce
1 tbsp. pale dry sherry
1 tsp. peppercorns
1/4 c. chopped scallions
1 1/2 lbs. boneless chicken, cut in 1" pieces
1 egg, beaten
5 tbsp. cornstarch
2 tbsp. all purpose flour
Oil for deep frying
3 tsp. salt

Mix together the soy sauce, sherry, pepper, salt and spring
onions (shallots or scallions). Add the chicken and leave
for 15 minutes. Beat together the eggs, cornstarch and
flour to make a smooth batter. Dip chicken pieces into the
batter to coat well. Heat the oil to 180 C. or 350 degrees
F. Deep fry the chicken pieces a few at a time until crisp
and golden brown. Serve warm.


HOT SAUCE WITH WINE & ALMONDS:

4 sm. cans College Inn Chicken Broth
1/2 c. cooking wine
6 tbsp. flour
1 c. blanched almonds
2 tbsp. butter
Corn or peanut oil
MSG (Accent) (opt.)

Heat oil in small pot until very hot. Add almonds, stir
until slightly brown; set aside. In another pan melt
butter. Add flour then add chicken broth. Stir constantly
over a medium high heat until thick. May add more flour if
needed. Add cooking wine. Add MSG, continue stirring 4 or 5
minutes. Pour over chicken pieces, strain. Add almonds and
pour over chicken.