Categories
Ingredients
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 deboned 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
Directions
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. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.