Ingredients
- Ingredients:
- 1 lb. boneless chicken breast, cubed
- 3 eggs, beaten
- 1/2 c cornstarch
- 2 dried chili pods
- red pepper flakes
- green onion, chopped
- Sauce:
- 4 tsp cornstarch
- 3 tbsp rice vinegar
- 3 tbsp rice wine
- 6 tbsp sugar
- 6 tbsp soy sauce
Preparation
Step 1
Directions:
1. Thoroughly blend the 1/2 cup of cornstarch and the eggs in a bowl; add the chicken and toss to coat.
2. In a separate bowl, prepare the sauce by combining the 4 tsp cornstarch with the vinegar, wine, sugar and soy sauce.
3. First-Stage Frying: Heat 1-2 inches of oil in a wok to medium-high heat.
4. Fry the chicken in small batches, just long enough to cook the chicken through.
5. Remove the chicken to absorbent paper and allow to stand.
6. Second-Stage Frying: Add the pepper pods to the oil and stir-fry briefly to release the aroma. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
7. Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
8. Depending on how spicy you want it to be, you can add a dash or more of red pepper flakes.
9. Sprinkle some green onions on top.