Ingredients
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1 1/2 lbs boneless chicken, in bite-sized pieces
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3 tablespoons good quality soy sauce
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1/2 teaspoon pepper
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1/2 cup cornstarch
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oil, for frying
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1/4 cup cornstarch
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3 tablespoons water
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1/8 teaspoon garlic powder
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1/4 teaspoon ginger
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1/2 cup chicken stock
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1/2 cup sugar
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1/4 cup good-quality soy sauce
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3 tablespoons white vinegar
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1 egg
Instructions
- In a zip-top bag, combine marinade and chicken. Refrigerate at least 30 minutes. While marinating, assemble rest of ingredients (except chilies) and combine in a bowl. This step is very important because after you fry the chicken, this recipe moves VERY fast!
- After marinating, fry chicken and drain. Keep warm.
- Drain the oil if any is left. Toast the chilies in a drop of oil, being careful not to burn them.
- Mix the sauce ingredients in a small bowl, stirring until the cornstarch is combined; add to the skillet and bring to a boil and reduce heat. Mixture should thicken up a bit.
- Return the chicken to the skillet and heat through.