Ingredients
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1 1/2 cups chicken broth
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3/4 cup sugar
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1/4-1/2 cup cornstarch
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1/2 cup soy sauce
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1/2 cup white vinegar
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3 -4 garlic cloves, minced
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1 1/2 teaspoons fresh ginger, chopped
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3 lbs boneless skinless chicken breasts, cubed
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1/4 cup dark soy sauce (tamari)
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1/2 cup cornstarch
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2 cups green onions, minced (one bunch)
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1 large egg, beaten
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8 small hot peppers, diced (I used jalapenos)
Instructions
- Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
- Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
- Add cornstarch and mix chicken until coated.
- Deep fry in hot oil until golden brown.
- Drain on paper towels.
- Place a small amount of oil in wok and heat to very hot.
- Add onions and peppers and stir fry 30 seconds.
- Stir in sauce mixture (shake again first).
- Cook until thick. If it gets too thick, add some water until desired consistency.
- Add chicken and cook until hot and bubbly.
- Serve over hot rice.