Yield: 8 servings
1/2 c Cornstarch in 1/4 c. water
3 lb Chicken, in chunks
1/4 c Soy sauce
1 1/2 t Ginger, minced
1 t White pepper
1 1/2 t Garlic, minced
1 Egg
1/2 c Soy sauce
1 c Cornstarch
1/4 c White vinegar
1 c Oil
1/4 c Cooking sherry
2 c Green onions, sliced
1 1/2 c Chicken broth, hot
16 sm Dried hot peppers
3/4 c Sugar
Add garlic, ginger, sugar, soy sauce, vinegar and
sherry.
Then add broth and stir until sugar disolves. Refrigerate until
needed.
In a seperate bowl mix chicken, soy sauce and pepper. Mix in egg.
Add
cornstarch until chicken is coated evenly. Add oil to help seperate
the
pieces. Divide chicken in small quantities and deep fry at 350 until
crispy and light brown. Drain on paper towels.
Place a small amount of oil in a wok and heat until just hot. Add
onions
and peppers and stir fry briefly. Stir sauce and add to wok. Add
chicken
and cook until sauce thickens. Add water or cornstarch if needed.