Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Cornstarch
1/4 c Water
1 1/2 ts Minced garlic
1 1/2 ts Minced gingerroot
3/4 c Sugar
1/2 c Soy sauce
1/4 c White or rice vinegar
1/4 c Cooking wine
1 1/2 c Hot chicken broth
1 ts MSG (optional)
3 lb Dark deboned chicken cut
-into large chuncks
1/4 c Soy sauce
1 ts White pepper
1 ea Egg
1 c Cornstarch
Vegtable oil for deep frying
2 c Sliced green onions
16 sm Dried hot peppers

To make sauce, mix 1/2 cup cornstarch and the water together. Add
garlic, gingerroot, sugar, soy sauce, vinegar and the wine. Add
chicken broth and MSG, if desired, and stir until sugar dissolves.
Refrigerate until needed. In seperate bowl, mix chicken, soy sauce,
and the white pepper. Stir in egg. Add cup of cornstarch and mix
until chicken is coated evenly. Add cup of vegetable oil to help
seperate chicken pieces. Divide chicken into small quantities and
deep fry at 350 degrees until crispy. Drain on paper towels. Place a
small amount of oil into a wok and heat until wok is hot. Add onions
and peppers and stir-fry briefly. Stir sauce and add to wok. Place
chicken in sauce and cook until sauce thickens. Add cornstarch or
water as needed. From: Galt Inc

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