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Categories:
cornstarch chicken soy sauce ginger white pepper garlic egg soy sauce cornstarch white vinegar oil cooking sherry green onions chicken broth peppers sugar
Viewed: 53 - Published at: 9 years agoIngredients
- 1/2 cup cornstarch in 1/4 cup water
- 3 lb. chicken, cut in chunks
- 1/4 cup soy sauce
- 1-1/2 tsp. ginger; minced
- 1 tsp. white pepper
- 1-1/2 tsp. minced garlic
- 1 egg
- 1/2 cup soy sauce
- 1 cup cornstarch
- 1/4 cup white vinegar
- 1 cup oil
- 1/4 cup cooking sherry
- 2 cups green onions; sliced
- 1-1/2 cup chicken broth; hot
- 16 sm. dried hot peppers
- 3/4 cup sugar
Method
- To make sauce, 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 350F 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.
