Ingredients Jump to Instructions ↓

  1. 10 oz 284g Chicken legs - bite sized

  2. 1 tablespoon 15ml Minced fresh ginger

  3. Scallions - 2

  4. 1 tablespoon 15ml Minced garlic

  5. 2 tablespoons 30ml Dried chile peppers - whole

  6. 2 tablespoons 30ml Sugar

  7. 2 tablespoons 30ml Soy sauce

  8. 1 1/2 teaspoons 7 1/2ml Rice vinegar

  9. 2 tablespoons 30ml Cornstarch

  10. 1/4 cup 59ml Chicken stock

  11. 1 teaspoon 5ml Sesame oil

  12. 2 cups 474ml Soy oil for cooking

  13. Marinade

  14. 1 Egg white

  15. 1 tablespoon 15ml Cornstarch

  16. 1 tablespoon 15ml Soy sauce

Instructions Jump to Ingredients ↑

  1. Cut chicken into pieces no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 T cornstarch to chicken stock, store in refrigerator.

  2. In a deep pot, heat oil to 350 F. In a basket, or slotted spoon, lower several pieces of chicken into the oil. Fry until chicken becomes crisp (1 to 2 minutes) and test meat to ensure doneness. Continue doing several pieces at a time until all are cooked.

  3. In a wok, on high heat, reheat 2 T reserved oil. Add prepared ginger, scallions, garlic, and chilies. Stir to prevent burning. Add the cooked chicken pieces, still stirring quickly.

  4. Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick. Remove from heat, stir in sesame oil, and place on serving dish. Serve with steamed rice.


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