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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love this dish. Although there are a lot of steps to take it is worth every minute. Ingredients:
1 egg |
1 tablespoon cornstarch |
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 2 inch chunks |
4 green onions, cut diagonally into 1 inch pieces |
vegetable oil |
16 small dried chilies |
1 garlic clove, minced |
1/4 teaspoon grated fresh ginger |
4 teaspoons cornstarch |
4 teaspoons sugar |
4 teaspoons rice vinegar |
6 tablespoons soy sauce |
1/4 cup chicken broth |
1/4 cup water |
1/4 cup dry sherry |
Directions:
1. Whisk together thoroughly the egg and cornstarch.
2. Add pieces of chicken, turning to coat evenly.
3. In wok or deep-fat fryer, heat 2 inches of oil to 350°F.
4. Fry chicken, a few pieces at a time until lightly browned and just cooked through.
5. Drain on paper towels.
6. Combine sauce ingredients, mixing well. Set aside.
7. Remove all but 1 T of oil from wok and heat until hot.
8. Add chili peppers and cook until blackened.
9. Add onions and stir-fry about one minute.
10. Add garlic and ginger, cooking briefly, but do not brown.
11. Remove from heat. Set aside.
12. Add deep-frying oil back into wok and heat to 400°F.
13. Return chicken to wok and cook until crisp and golden brown.
14. Drain on paper towels.
15. Remove oil from wok.
16. Put the sauce back in the wok with the onions and peppers.
17. Cook, stirring, until thickened and bubbly.
18. Add chicken and cook, stirring until well coated and heated through.
19. Serve over rice.
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