This recipe sounds complicated, but is actually really quick and easy. It's just like ordering in!
- Cook Time
- Prep Time
- 3 ServingsServings
- 1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 2 cups green onions, sliced
- 8 small dried chilies, seeds removed (optional)
- 1/4 cup soy sauce, low sodium preferred
- 1 Egg, beaten
- 1 cup cornstarch (for slurry)
- 1/2 cup cornstarch (for sauce)
- 1/4 cup Water
- 1 1/2 teaspoons fresh minced garlic
- 3/4 cup Sugar
- 1/2 cup Soy sauce
- 1/4 cup white vinegar
- 1/4 cup sherry wine or white wine (optional)
- 14 1/2 ounces chicken broth
- Oil for frying
1 Place sauce ingredients (cornstarch, water, garlic, sugar, 1/2 cup soy sauce, white vinegar, wine, broth) in a bowl.
2 Mix cornstarch slurry (ingredients 4,5 and 6) in a large bowl. The mixture will look strange, but it works. It will be very thick, almost like paste. Add chicken pieces to coat. Using a fork remove one chicken piece at a time and let the excess drip off. Add chicken to oil in wok or large sauce pan
3 Fry chicken pieces until crispy. Fry only 7-8 pieces at a time.
4 Drain on paper towels. Keep warm-you can out them in the oven with the heat off.
5 Once chicken is fried, pour off excess oil and reheat wok. Add green onions and peppers and stir fry for about 30 seconds.
6 Stir sauce mixture and then add to pan with onions and peppers. Cook until thick, stirring occasionally. If it gets too thick, add a little water.
7 Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the chrispier the chicken stays.
8 Serve over rice.
9 Tofu can be substituted for chicken, or you can mix both tofu and chicken.