When I Was First Married We Used to
Go to a Chinese Restaurant That Had
the Tastiest Chicken - Spoiled by a
Greasy Breading. After Some Trial
and Error I Duplicated the Flavor
in This Easy, Economical Dish. The
Long Cooking That Would Dry Out
White Meat Gets the Grease Out of
This Dark Meat and Gives the Skin a
Delicious Crunch.
