Title: Col. Hogan's Chicken
Categories: Chicken Spice
Yield: 3 Servings

5		Whole chicken thighs without
		Skin -- cubed
1		Whole egg -- beaten
1	tb	Oil
1	c	Cornstarch
		_____ SAUCE _______
2	tb	Peanut oil
1	ts	Ginger -- grated
1	ds	Hot chili powder
1	tb	Hot chili peppers --
		Chopped
1	tb	Chile paste
1	tb	Garlic -- minced
2	tb	Hot Curry Paste
3	tb	Chablis

Beat eggs w/ 3 tablespoons of Cornstarch and oil. coatt chicken and then roll well in remaining cornstarch to heavily coat. let sit on a cookie sheet till it forms a goopy gloppy coating around chicken then drop into hot fat fryer and cook till over done.

Drain on towels and keep ready to go into wok

The folowing part should be done in extremely well ventilated area. It produces copious amounts of Chokingly hot smoke!......... have loved ones leave the house! _REALLY_

Heat Wok to Very hot stage and add peanut oil. add all "hot" ingredients and hold your breath! stir well. Add wine then a little of the remaining cornstarch to thicken. Shut off wok. Add cooked chicken and stir to coat. Serve over steamed Brocolli.

Serving Ideas : Steamed White Rice makes a good side dish

NOTES : People w/ resperatory problems should _NOT_ be in the house when you prepare this! _REALLY_

I added crushed dehydrated Scotch Bonnet and Birdseye Chile's to it for a little extra "kick".

John (Col. Hogan) gunterman@ctron.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : John A. Gunterman

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