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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The sauce carmalizes nicely and has a great flavor. The original recipe is from Chinesefooddiy with some alterations by me. Hope you enjoy. Ingredients:
1 1/2 cups low sodium chicken broth |
1/4 cup water |
1/2 cup cornstarch |
4 -5 garlic cloves, minced (or more to taste) |
1 1/2 teaspoons gingerroot, minced |
3/4 cup sugar |
1/2 cup low sodium soy sauce |
1/4 cup seasoned rice vinegar |
1/4 cup cooking wine |
1 1/2 lbs chicken breasts, cut into bite size pieces |
1/4 cup low sodium soy sauce |
1 teaspoon white pepper |
3 eggs |
1 cup cornstarch (plus more) |
canola oil (for frying) |
4 green onions, sliced |
16 small dried hot peppers (or 1 1/2 tsp dried red pepper flakes) |
Directions:
1. In a medium sauce pan heat the chicken broth and water to a low boil.
2. Add the cornstarch and whisk until the cornstarch is dissolved.
3. Add the sugar, soy sauce, seasoned rice vinegar, cooking wine, garlic and ginger, stirring constantly.
4. Set aside.
5. In a separate bowl mix the soy sauce and eggs together.
6. Add the cornstarch and whisk until smooth (Add additional cornstarch if needed to make the sauce thick enough to adhere to the chicken).
7. Add the chicken and toss to coat.
8. Heat 1-2 inches of oil in a large skillet.
9. Deep fry the chicken at 350 degrees until crispy (about 2-3 minutes).
10. Drain on paper towels and set aside and keep warm.
11. Place a small amount of oil in the skillet and heat until hot.
12. Add the onions and peppers and stir-fry briefly, about 1-2 mintues.
13. Stir sauce and add to the pan. Place chicken in the sauce and cook until sauce thickens (about 5 minutes).
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