Ingredients:
• 3 lbs – de-boned dark Chicken meat, cut into large chunks
• 1/4 cup – soy sauce
• 1 tsp – white pepper
• 1 – Egg
• 1 cup – cornstarch
• Vegetable oil – for deep-frying
• 2 cups – sliced green Onions
• 16 – small dried hot peppers
• Sauce:
• 1/2 cup – cornstarch
• 1/4 cup – water
• 1.5 tsp – minced Garlic
• 1.5 tsp – minced Ginger root
• 3/4 cup – Sugar in 1/2 cup – soy sauce
• 1/4 cup – white Vinegar
• 1/4 cup – cooking wine
• 1.5 cup – hot Chicken broth
• 1 tsp – ajinomoto (monosodium glutamate /MSG – optional)
Method:
- For the sauce:
- Mix half cup cornstarch, garlic, ginger, sugar, half cup soy sauce, vinegar, chicken broth, and MSG with water. Stir until sugar dissolves, then refrigerate.
- Mix chicken in quarter cup soy sauce, and white pepper.
- Stir in egg.
- Add 1 cup cornstarch.
- Add a cup of vegetable oil to help separate chicken pieces.
- Deep-fry chicken pieces at 350 degrees Centigrade until crispy. Drain.
- Stir fry onions and pepper.
- Stir in the sauce and add to wok.
- Place chicken in sauce and cook until sauce thickens.