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Garlic Flavored Chicken

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      Title: GARLIC FLAVORED CHICKEN
 Categories: Chinese, Chicken, Ceideburg 2
      Yield: 1 Chicken
 
      1 lb (450g) chicken, cut into 1"
           -x 2" x 1/4" (2.5 cm x 5cm
           -x 0.75 cm)
           Pieces
      3    Cloves garlic, finely
           -chopped
      1 tb (15 ml) wine
      1 tb (15 ml) soy sauce
      2 ts (10 ml) garlic salt
    1/4 ts (1 ml) sugar
      2    Eggs, lightly beaten
      3 tb (45 ml) flour
        ds Of five-spice powder
           -(optional)
      4 c  (1 L) oil
 
  I looked all through my Chinese books and the only one with a recipe
  for Garlic Chicken was one by Martin Yan. I've never made this recipe
  although I did have Garlic Chicken once in a restaurant and it was
  excellent. Here's the recipe in Martin's own inimitable words... It
  was once said in New York, "The only thing 50 cents will get you
  these days is a seat on the subway." Garlic will get you a seat in no
  time! Here's a power-packed dish that will remind you of your Italian
  mother's cooking.
  
  1.  Combine Chicken with garlic, wine, soy sauce, garlic salt and
  sugar; marinate for 2 hours. 2. Add beaten eggs and flour to chicken
  and mix well. 3. Heat oil in wok near smoke point. Reduce heat to
  medium. Deep- fry chicken for 2 to 3 minutes or until tender.
  
  NOTE: It doesn't say in the book, but the Garlic Chicken I had was
  bone-in.
  
  From "The Yan Can Cook Book", Martin Yan, 1981. Doubleday & Company,
  New York.
  
  Posted by Stephen Ceideburg December 18 1990.
 
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