Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Cornstarch |
¼ cup | Water |
1½ teaspoon | Minced garlic |
1½ teaspoon | Minced ginger root |
¾ cup | Sugar |
½ cup | Soy sauce |
¼ cup | White vinegar |
¼ cup | Cooking wine |
1½ cup | Hot chicken broth |
1 teaspoon | Monosodium glutamate (optional) |
3 pounds | Deboned dark chicken meat, Cut into large chunks |
¼ cup | Soy sauce |
1 teaspoon | White pepper |
1 \N | Egg |
1 cup | Cornstarch |
\N \N | Vegetable oil for Deep-frying |
2 cups | Sliced green onions |
16 \N | Small dried hot peppers |
SAUCE
MEAT
1) Mix ½ cup cornstarch with water. Add garlic, ginger, sugar, ½ cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 2) In separate bowl, mix chicken, ¼ cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.