Double-frying the chicken in this lightly spicy dish gives it a unique texture.

• 2 ribs celery, diagonally sliced crosswise
• 1 can (14 oz) baby corn, drained and rinsed
• 1 red or green pepper, cut in 3/4" pieces
• 3 Tbsp dry sherry
• 3 tsp cornstarch, divided
• 2 eggs
• 1/2 cup peanut oil
• 2 Tbsp chili oil
  • Vegetable or peanut oil plus 1/4 teaspoon crushed red pepper flakes can be subsituted for the chili oil.
• 1 1/2 lbs boneless, skinless chicken thighs, cut into 2" pieces
• 1 Tbsp minced fresh ginger
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 3 Tbsp lite soy sauce
• 3 Tbsp sugar
• 1/2 tsp cayenne pepper

1. Mix celery, corn and pepper pieces. Set aside.
2. In small bowl combine with sherry with 1 teaspoon cornstarch until smooth. Set aside.
3. In a bowl, beat eggs with 2 teaspoons cornstarch.
4. In large skillet heat peanut oil and chili oils over high heat until hot, but not smoking. Dip 2-3 chicken pieces into egg mixture and add to oil.
5. Cook, turning once, until browned on both sides, 3-4 minutes per side. Drain on paper towels.
6. Continue dipping, cooking and draining chicken.
7. Return cooked chicken to skillet until golden on both sides, about 30 seconds per side.
8. With slotted spoon remove chicken and drain. Discard all but 2 tablespoons of oil from skillet.
9. In 2 separate batches in skillet, cook celery mixture until tender, 1-2 minutes.
10. Remove vegetables and set aside.
11. To skillet add ginger and garlic; cook 30 seconds. Add broth, soy sauce, sugar and cayenne; stir in reserved sherry mixture. Cook until mixture is thickened and bubbly, 1-2 minutes.
12. Return reserved chicken and vegetables to sauce and cook, stirring to coat, until heat through, 1-2 minutes.

Makes 6 servings

(KathleenBC)