Listed in Wallace Yee Hong’s The Chinese Cook Book as “Wor Hep Guy” these bacon wrapped chicken bites make for a delightful and filling appetizer. Outside the confines of Hong’s book, this recipe seems to have vanished off the face of the earth however I did manage to find an echo of it in this family recipe which uses shrimp instead of chicken and confirms my suspicion that the recipe is of Cantonese origin.
2lbs boneless chicken thighs cut into 1 inch cubes
1 tsp salt
1 tbsp light soy sauce
1 tsp MSG
1 tsp rice wine vinegar
1 tbsp Hoisin sauce
Dash of sesame oil
3/4 cups flour
2 eggs, beaten
1 lb bacon
Peanut oil for frying
1. Mix together salt, soy sauce, MSG, rice wine, Hoisin, and sesame oil.
2. Marinate chicken in mixture for 20 minutes or more, turning frequently.
3. Combine flour and beaten eggs to form a paste.
4. Individually wrap each piece of chicken in bacon, dip in batter and deep fry in oil until golden brown. Garnish with tomato wedges.