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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Sweet and Spicy thick sticky sauce! Ingredients:
1/2 cup cornstarch |
1/4 cup water |
1 teaspoon minced garlic |
1/2 teaspoon minced garlic |
1 teaspoon minced gingerroot |
1/2 teaspoon minced gingerroot |
3/4 cup brown sugar |
1/2 cup soy sauce |
1/4 cup white vinegar |
1/4 cup cooking wine |
1 cup hot chicken broth |
1/2 cup hot chicken broth |
3 lbs boneless chicken, brest cut into large chunks |
1/4 cup soy sauce |
1 teaspoon white pepper |
1 egg |
1 cup cornstarch |
vegetable oil, for deep-frying |
2 cups sliced green onions |
16 small dried hot peppers |
Directions:
1. Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine and chicken broth.Refrigerate until needed.
2. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
3. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
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