Cursed Spring Fried Chicken

2 spring chicken leg quarters
1/4 beaten egg
4 tbsp. cornstarch
a few drops sesame oil (optional)
oil for frying
To flavor:
1/4 tsp. salt
2-3 drops of soy sauce
1 tsp. rice wine
a pinch of pepper
a pinch of monosodium glutamate (optional)


1. Wash and trim the chicken legs; dry with a cloth or paper towels. Using a cleaver, chop through the bone into triangular, bite-size pieces.
2. Gently mix the beaten egg and the flavoring ingredients together in a bowl and add the chicken pieces.
3. Sprinkle with the cornstarch and mix well by hand. Leave to stand for 5 minutes. If a slightly stronger flavor is preferred, add a few drops of sesame oil.
4. Heat plenty of oil in a wok or deep-fryer. The temperature indicator on a electric deep-fryer should be set at 350 degrees F. (180 degress C.). If a wok is used, test the temperature of the oil by dropping in a little coarsely chopped leek; if the leek travels to the edge of the pan and browns quicky, the oil should be hot enough.
5. Lower the chicken pieces into the oil one by one, working as quickly as possible to ensure even cooking; if the skin of the chicken flaps loose, pressit back into place for attractive presentation.
6. Adding the chicken to the oil will have lowered the temperature to about 300 degrees F. (100 degrees C.). Maintain this lower temperature by turning down the heat; when the chicken is half done, remove the pieces from the oil and prick them with a skewer to make them cook through more quickly. Lower them into the oil once more.
7. When the chicken is nearly cooked, increase the heat so that the oil is really hot; this will make it easier to drain the chicken so that it does not taste oily.
8. If desired, the flavor can be heightened by stir-frying the drained chicken pieces briefly in another skillet with a few drops of sesame oil and tablespoon of finely chopped leek