Hoisin Chicken

Directions

1. 1
   TECHNIQUE TO CUT CHICKEN CHINESE-STYLE:
2. 2
   Rinse chicken.
3. 3
   On heavy cutting board, set chicken breast side up.
4. 4
   Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half.
5. 5
   Remove and discard backbone (optional).
6. 6
   Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh.
7. 7
   Pull each wing away from breast, cutting through the joint next to breast.
8. 8
   Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
9. 9
   Cut each wing into two pieces.
10. 10
    You should end up with 22 small serving-size pieces.
11. 11
    HOISIN CHICKEN:.
12. 12
    In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside.
13. 13
    Add remaining 1/2 cup cornstarch in large bowl. Add chicken pieces and stir to coat well.
14. 14
    In large skillet or wok, heat oil over high heat to 375°F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked.
15. 15
    Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes.
16. 16
    Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens.
17. 17
    Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes.
18. 18
    Serve over hot Vermicelli and garnish, if desired.