Ingredients Jump to Instructions ↓

  1. 1/2 cup cornstarch

  2. 1/4 cup water

  3. 1 1/2 tsp minced garlic

  4. 1 1/2 tsp minced ginger

  5. 3/4 cup sugar

  6. 1/2 cup soy sauce

  7. 1/4 cup white vinegar

  8. 1 1/2 cups hot chicken broth

  9. 1 tsp M.S.G.

  10. 3 pounds dark deboned chicken meat cut into large chunks

  11. 1/4 cup soy sauce

  12. 1 tsp white pepper

  13. 1 egg

  14. 1 cup cornstarch

  15. 1 cup salad oil

  16. 2 cups scallions, diced

  17. 4 small dried hot 1/2 cup rice wine

Instructions Jump to Ingredients ↑

  1. Instructions To make sauce, mix 1/2 cup cornstarch and water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on apaper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.


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