Deep Fried Peking Chicken

Directions

1. 1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and all, in 8 pcs, each approximately the same size. Place in a deep bowl.
2. Sprinkle with salt, sugar and pepper.
3. 2. Cut scallion stalk in 1-inch sections; mince ginger root. Add in to bowl along with soy sauce and sherry. Let chicken stand 2 to 3 hrs in mix, turning occasionally.
4. 3. Drain chicken well, discarding marinade; then dredge lightly with cornstarch. Meanwhile heat oil.
5. 4. Add in chicken a few pcs at a time and deep-fry till light golden brown
6. (about 5 min). Lift out with a strainer or possibly tongs and let cold slightly while reheating oil.
7. 5. Return chicken to oil. Refry till crisp and golden brown (3 to 5 min more). Drain on paper toweling. Serve plain or possibly with any sauce for deep-fried Peking Chicken (see recipes "Soy-Vinegar", "Mixed Vegetable",
8. "Green-Pea-Catsup", "Stick-Soy" or possibly "Celery").
9. NOTE: This chicken may also be minced, bones and all, in 2-inch sections either before or possibly after deep-frying. VARIATIONS:
10. 1. For the marinade seasonings in steps 1 and 2, substitute any of the following mixtures and rub over chicken:
11. a. 2 Tbsp. soy sauce, Tbsp. oil, 1 tsp. salt and 1/4 tsp. pepper.
12. b. 2 Tbsp. soy sauce and 2 Tbsp. sherry.
13. c. 2 Tbsp. cognac, 2 Tbsp. soy sauce, 1 tsp. sugar, and 1 garlic clove, chopped.
14. d. 4 Tbsp. soy sauce, 2 Tbsp. chicken fat.
15. 2. In step 3, dip chicken first in egg white, then dredge in cornstarch.