Tastes just like your favorite Chinese restaurant dish!
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup white wine
1 1/2 cup hot chicken broth
Wisk cornstarch with water. Add garlic, ginger, sugar, soy sauce, vinegar, wine, and chicken broth. Stir until sugar dissolves. Refrigerate until needed.
3 pounds deboned dark chicken meat cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 cup cornstarch
1 cup vegetable oil, plus vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
In separate bowl, mix chicken, soy sauce, and white pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add vegetable oil to help separate chicken pieces. Divide into small quantities and deep fry at 350 degrees until crispy. Drain on wire rack.
Place a small amount of oil in wok and heat until wok is hot. Add onions and dried peppers. Stir-fry briefly. Stir sauce mixture and add to wok. Place chicken in sauce and cook until sauce thickens.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.