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1/2 cup cornstarch 1/4 cup water 1 1/2 tsp. minced garlic 1 1/2 tsp. minced ginger 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1 1/2 cups hot chicken broth 1 tsp. m.s.g. (optional) 3 pounds dark de-boned chicken meat cut into large chunks 1/4 cup soy sauce 1 tsp. white pepper 1 egg 1 cup cornstarch 1 cup salad oil 2 cups scallions, diced 4 small dried hot 1/2 cup rice wine |
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To make sauce, mix 1/2 cup cornstarch and water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar and wine. Then add chicken broth and m.s.g. and stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce, add to wok and cook until thickened. Add either cornstarch or water as needed. Place chicken in sauce and heat through.
Serve with rice.
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