Hunan Pepper Chicken
| Yield: | 1 Servings |
| Categories: |
| 2 | Chicken legs with thighs; each 8 oz | |
| 1 | Egg; beaten | |
| 1/4 | ts | Salt |
| 1 | pn | White pepper |
| 2 | ts | Cornstarch --divided |
| SAUCE | ||
| 4 | ts | Dark soy sauce |
| 1 | Garlic clove; minced | |
| 1 | sl | Fresh ginger; cut into small pieces |
| 2 | ts | Hoisin sauce |
| 1 | ts | Sugar |
| 1 | ts | White vinegar |
| 1/2 | ts | Shao-Hsing wine or dry sherry |
| REMAINING INGREDIENTS | ||
| 3 | c | Peanut oil |
| 2 | tb | Scallions; white portions, cut into 1/8-inch slices |
| 8 | sm | Dried hot chili peppers; (8 to 10) |
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