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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my husbands favorite food at any chinese buffet so we found it on the web and this is the only one that is like the real thing Ingredients:
1 lb chicken thighs, boned and cubed |
3 eggs, beaten |
1/2 cup and 2 tsp cornstarch |
5 dried pepper pods |
1-1/2 tbsp rice vinegar |
2 tbsp rice wine |
3 tbsp sugar |
3 tbsp soy sauce |
Directions:
1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
2. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
3. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
4. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
5. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.
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