Ingredients Jump to Instructions ↓

  1. 1 tsp. sesame oil

  2. 4 tsp. cornstarch

  3. 4 tsp. sugar

  4. 4 tsp. rice vinegar

  5. 6 tbs. soy sauce

  6. 1/2 tsp. chicken bouillon granules

  7. 1/2 c water

  8. 1/4 c White cooking wine THE REST OF THE INGREDIENTS oil for deep frying

  9. 1 lb. chicken breasts , cubed

  10. 1 egg

  11. 1 T. cornstarch a handful of dried chili peppers (japones or arbol)

  12. 1 tbs. fresh minced ginger

  13. 1 heaping spoonful of minced garlic (or, roughly 3 large cloves )

  14. 4 green onions , sliced diagonally in

  15. 1 inch pieces 3 cloud ear mushrooms , soaked and sliced into strips

  16. 1/2 cup of baby corn

  17. 1/2 cup snow peas

  18. 1 red bell pepper , diced

Instructions Jump to Ingredients ↑

  1. How to make it First, make the sauce. This can be done hours, even days, in advance. Cover and refrigerate. Note, if you plan on keeping the sauce overnight, add the cornstarch right before you use it. Heat the wok or large pan with oil. Mix chicken, cornstarch, and egg. Deep fry a few pieces at a time until golden brown. Remove and set aside, putting chicken over a paper towel to drain excess oil. Leave a little oil in the wok and toast the chili peppers until they turn dark red. This is merely to get a little flavor going in the oil. If you so desire, remove them at this point, or leave them in if you like more heat. Next, add the green onions and bell pepper and saute for a minute or so. Add the garlic and the ginger and stir until fragrant. Throw the chicken back in, along with remaining ingredients. Now add the sauce. Heat and stir until bubbly, well thickened, and fully heated through. Serve over rice.


Send feedback