Ingredients
| 1 lb. | chicken breasts without skin | | 3 tbsp. | soy sauce | | 1 tbsp. | cornstarch | | 1 | egg white, beaten frothy | | 1 cup | vegetable oil | | 3 | dried hot chili peppers, broken | | 2 cloves | garlic, finely chopped | | 1 slice | gingerroot, peeled 1 | | 1 tbsp. | white wine vinegar | | 1 tbsp. | white wine | | 1 tsp. | cornstarch | | 1 tbsp. | brown sugar | | 1 tsp. | sesame oil | | 1/4 tsp. | salt |
1 Recipe Reviews
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GREAT FLAVOR, NEEDS MORE LIQUID FOR SAUCE...MAYBE CHICKEN STOCK??
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Instructions
In a glass bowl, place chicken pieces. Combine 1 tablespoon soy sauce and 1 tablespoon cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tablespoons oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve mmediately.
Author's Comments
I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy!
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