Total Time
Prep 20 mins
Cook 10 mins

This is a sweet, sour and spicy dish from the Madame Wong's Long-Life Chinese Cookbook. In her description of this dish, she says that it is served at the Winter Garden Restaurant in Los Angeles. To me, it's just delicious!

Ingredients Nutrition


  1. combine chicken, egg, 1 tsp of salt, and cornstarch.
  2. Mix well with hand.
  3. Coat chicken evenly with flour.
  4. Discard leftover flour.
  5. Set aside.
  6. In a small bowl, blend sauce ingredients.
  7. Heat oil to 400° in wok.
  8. Deep-fry chicken a few pieces at a time until golden brown and crispy, about 2 minutes.
  9. Drain through strainer.
  10. Reheat 2 T.
  11. oil in wok.
  12. Add scallion.
  13. Stir-fry quickly.
  14. Pour in sauce.
  15. Heat to boiling point.
  16. Add chicken.
  17. Stir-fry 1 minute.
  18. Put on platter.
  19. Reheat 3 T.
  20. of oil in wok.
  21. Add 1/2 tsp salt.
  22. Add spinach and stir-fry briskly 1 minute.
  23. Discard liquid.
  24. Arrange spinach around chicken on platter.