Ingredients Jump to Instructions ↓

  1. Make sauce and refrigerate until needed:

  2. 1/2 C. Cornstarch

  3. 1/4 C. Water

  4. 1 1/2 tsp. minced fresh Garlic

  5. 1 1/2 tsp. minced fresh Ginger

  6. 3/4 C. Sugar

  7. 1/2 C. Soy Sauce

  8. 1/4 C. White Vinegar

  9. 1/4 C. Sherry (I have used a white wine before as well)

  10. 1 can condensed Chicken Broth

  11. Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

  12. 3 lbs. boneless, skinless chicken, cut into chunks

  13. 1/4 C. Soy Sauce

  14. 1 egg, beaten

  15. 1 C. Cornstarch

  16. 2 C. sliced Green Onions

  17. 8 small dried Hot Peppers, seeds removed (Get these in the produce section in a grocery store)

  18. 7 or 8 chicken pieces at a time in a

  19. 350 F oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.

  20. 1 Tbsp. 400 F. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.

  21. Serve with fried or steamed rice.


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