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16 oz. chicken breast Salt and pepper to taste 1 egg 4 tsp. cornstarch 1/4 tsp. baking soda 2 tsp. olive oil Vegetable oil (for frying) 8 dry chili peppers 4 cloves chopped garlic 1 tsp. chopped ginger 2 chopped green onions 1 oz. soy sauce 3 oz. sugar 3 oz. vinegar 1 tsp. cooking wine |
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Slice chicken into 2 oz. pieces and season with salt and pepper.
Mix egg, cornstarch, baking soda and olive oil. Coat chicken well. Fry in vegetable oil until golden brown. Add 1-tsp. olive oil and dry chili peppers to a hot wok. Stir-fry until peppers turn dark brown. Add garlic, ginger and green onion. Add soy sauce, sugar, vinegar and cooking wine. Thicken sauce with 1-tsp. cornstarch mixed with water. Stir-fry until sauce thickens.
Add in chicken and coat in sauce.
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