INGREDIENTS
- Sauce
- 1-1/2 cups chicken broth
- 3/4 cup sugar
- 1/2 cup cornstarch
- 1/3 cup soy sauce
- 1/2 cup white vinegar
- 4 cloves of garlic, minced
- 1-1/2 teaspoons fresh ginger (must be FRESH!)
- Chicken
- 3-4 boneless, skinless chicken breasts, cubed
- 1/4 cup dark soy sauce
- 1 egg, beaten
- 1/2 cup cornstarch
- 8 small hot peppers (You can use small red chile peppers and deseeded them)
- (Not in the original recipe, but can be added:)
- 2 cups fresh brocolli
- 1 cup sliced fresh carrotts
- 1/2 cup bamboo shoots
DIRECTIONS
- Combine sauce ingredients in a mason jar, and shake vigorously.
- in refrigerator until you're ready for it.
- Mix chicken with the soy sauce, then stir in egg, and add cornstarch until chicken is coated.
- Deep fry chicken until golden brown, then drain on a paper towel.
- I just deep fried it until it turned a light brown, was slightly crispy, and I knew it was done.
- (start the next 3 steps while the chicken was frying)
- Heat 1 tablespoon of oil in wok.
- Add peppers and stir fry for 30 seconds.
- Take sauce out of the fridge, shake it again, and add it to the wok.
- Continue to stir until it thickens.
- Once the sauce is thick, add the veggies and simmer over medium-low heat for about 5 minutes, stirring occasionally to make sure that sauce doesn't burn.
- Add the chicken, and simmer for another 5 minutes, continuing to stir occasionally.
- Serve over white rice.
