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1 pound skinless, boneless chicken breast or thigh meat, cut into 1 1/2-inch nuggets
2 tablespoons soy sauce
1/4 cup all-purpose flour
1/4 cup cornstarch
1 large egg, beaten
5 tablespoons cold water
Peanut or canola oil, for deep-frying
1 tablespoons fresh lemon juice, or more to taste
3 tablespoons fresh cilantro leaves
Sweet-and-Tangy Chile Sauce (recipe follows)
1/2 red bell pepper, stemmed, seeded, and chopped
2 large cloves garlic, chopped
7 tablespoons rice vinegar
3 1/2 tablespoons sugar
1/4 cup water
2 dried red chiles (2 to 3 inches), preferably Asian, crumbled
(seed the chiles for a milder sauce)
1 1/4 teaspoons cornstarch, mixed with 1 1/2 teaspoons cold water
||Place the chicken in a bowl and sprinkle the soy sauce over it. Cover and refrigerate for 1 hour.
||Sift together the flour and cornstarch into a bowl. Whisk in the egg and water until smooth. Let
the batter stand for 10 minutes.
||Pour oil to a depth of 2 inches into a deep fryer or wok, and heat to 350°F over medium heat. Working
in batches, dip the chicken in the batter and gently shake off the excess. Deep-fry the chicken, a few
pieces at a time, until light golden and cooked through, 4 to 5 minutes. Reduce the heat if the chicken
browns too quickly. With a slotted spoon, remove the chicken to drain on paper towels. Cool to warm or
to room temperature.
||Before serving, place the chicken in a serving bowl and gently toss with the desired amount of
Sweet-and-Tangy Chile Sauce, lemon juice, and cilantro leaves. Serve at once.
|Sweet-and-Tangy Chile Sauce (Makes about 1 cup)
||Process the bell pepper, garlic, vinegar, sugar, water, and chiles in a food processor until smooth.
||Transfer the mixture to a small non-reactive saucepan and cook over low heat for about 7 minutes,
skimming once or twice. Slowly whisk in the cornstarch mixture and cook for another minute. Cool to