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Ingredients
- 1 3-pound chicken
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1/2 oz sherry
- 2 tablespoons cornstarch
- 2 egg whites
- 2 tablesppons oil
- 2 cupz oil
- Curry Sauce (recipe follows)

Remove meat from bones and cut into 1/2 inch slices. Season with salt, MSG, and sherry; mix well; then add cornstarch and mix thoroughly. Add unbeaten egg whites and 2 tablesppons oil. Mix thoroughly and let stand 10 to 15 minutes. Meanwhile, heat the 2 cups of oil in a wok or pan. The exact amount of oil will dpend on the size of the pan used. There must be enough oil to cover the chicken. Bring temperature to 250F; add chicken, and keep stirring, so to seal coating. Chicken should be cooked but not the least bit coloured. Test for doneness. When done, lift from oil immediately with preforated spoon and drain in a colander or strainer. Add to Curry Sauce, which follows, and reheat. Serve immediately over steamed rice. Serves 6.

Curry Sauce Recipe (Source: Trader Vic's)

More Recipes:

Bongo Bongo Soup

Chinese Kraut and Pork Chops

Tahitian Fish Soup

Chicken Curry Amui

Curry Sauce for Chicken Curry Amui

Trader Vic's Original Mai Tai Recipe

More Cooking recipes:
- Cooking with Spirits
- Cocktail Appetizers
- Cocktail Dessert

- Who is Trader Vic?
- Hinky Dinks
- War Times
- Business expansion until today

"Some I have gathered at their origin and others are my own concoctions."
His Cocktail Menu
His Original Mai Tai Recipe

"Follow the directions and you'll love the results. Watch out for your ulcers."
See the recipes

See the photos of one of his restaurants in Atlanta, Hilton Hotel and the cocktails.
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