Recipe

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• 2 tsp ground turmeric
• 6 garlic cloves, crushed
• 2 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 2 egg yolks, beaten
• 2 lbs boneless skinless chicken breasts , cut into cubes
• 1/2 cup plain flour
• 1/2 cup oil
• 1/2 cup soft brown sugar
• 1/2 cup chopped coriander ( cilantro)
• 1/4 cup rice wine vinegar
• 1 tsp white pepper
• 1/4 cup chinese rice wine

• 1 Place the turmeric, 2 crushed garlic cloves, the ginger, soy, rice wine, egg yolks, white pepper in a large bowl and mix together well. Add chicken toss to coat. Cover with plastic and refrigerate overnight (optional).
• 2 Pour away excess liquid from the chicken, add flour and toss to mix well.
• 3 Heat wok until very hot. Add 1 tablespoon of oil and swirl to coat.
• 4 Add 1/3rd or 1/4th chicken and stir fry for 4 minutes, or until golden brown. Remove from wok and keep warm. Repeat until all the chicken is golden brown. Add oil as necessary.
• 5 Reduce heat to medium. Add remaining oil, brown sugar, and garlic. Mix together and leave for 1-2 minutes for the sugar to caramelize, and liquefy.
• 6 Return chicken from wok and add coriander (cilantro) and vinegar. Stir gently for 2 minutes, and put the lid on for 2-3 minutes.
• 7 Enjoy!
• 8 Variation: Use twice the sauce and don't drain as much.