Ingredients
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1 1/2 cups low sodium chicken broth
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1/4 cup water
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1/2 cup cornstarch
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4 -5 garlic cloves, minced (or more to taste)
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1 1/2 teaspoons gingerroot, minced
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3/4 cup sugar
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1/2 cup low sodium soy sauce
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1/4 cup seasoned rice vinegar
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1/4 cup cooking wine
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1 1/2 lbs chicken breasts, cut into bite size pieces
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1/4 cup low sodium soy sauce
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1 teaspoon white pepper
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3 eggs
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1 cup cornstarch (plus more)
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canola oil (for frying)
Instructions
- In a medium sauce pan heat the chicken broth and water to a low boil.
- Add the cornstarch and whisk until the cornstarch is dissolved.
- Add the sugar, soy sauce, seasoned rice vinegar, cooking wine, garlic and ginger, stirring constantly.
- Set aside.
- In a separate bowl mix the soy sauce and eggs together.
- Add the cornstarch and whisk until smooth (Add additional cornstarch if needed to make the sauce thick enough to adhere to the chicken).
- Add the chicken and toss to coat.
- Heat 1-2 inches of oil in a large skillet.
- Deep fry the chicken at 350 degrees until crispy (about 2-3 minutes).
- Drain on paper towels and set aside and keep warm.
- Place a small amount of oil in the skillet and heat until hot.
- Add the onions and peppers and stir-fry briefly, about 1-2 mintues.
- Stir sauce and add to the pan. Place chicken in the sauce and cook until sauce thickens (about 5 minutes).