2 tbsp 14-spice and herb blend
In a shallow bowl, combine herb and spice blend, steak sauce, sherry,
sesame oil, and egg whites. Coat chicken in mixture, dipping twice.
Refrigerate chicken for 30 minutes. Heat several inches of oil to 365
F in a large saucepan or deep fryer. Fry coated chicken, in batches,
for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons
butter in medium saucepan over medium heat. Cook onion until soft;
add carrot and cook until tender-crisp, about 5 minutes; set aside.
Melt remaining 2 tablespoons butter in small saucepan over medium
heat; mix in corn starch; remove from heat. Gradually add milk,
stirring until smooth. Bring to a boil over high heat, stirring
constantly. Reduce heat and boil gently for 2 minutes. Remove from
heat and stir in lemon juice. Pour sauce over chicken and serve with
vegetables and rice.
Makes about 6 servings.
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