Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Cornstarch 3 lb Dark Deboned Chicken Meat
1/4 c Water Cut Into Large Chunks
1 1/2 ts Minced Garlic 1/4 c Soy Sauce
1 1/2 ts Minced Ginger 1 ts White Pepper
3/4 c Sugar 1 Egg
1/2 c Soy Sauce 1 c Cornstarch
1/4 c White Vinegar 1 c Salad Oil
1 1/2 c Hot Chicken Broth 2 c Scallions, Diced
1 ts M.S.G. (Optional) 16 sm Dried Hot Peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger,
sugar, soy sauce, vinegar and wine. Then add chicken broth and
M.S.G. and stir until sugar dissolves. Refrigerate until needed. In
separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate
chicken pieces. Divide chicken into small quantities and deep-fry at
350øF until crispy. Drain on a paper towel. Place a small amount of
oil in wok and heat until wok is hot. Add scallions and peppers and
stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and
cook until sauce thickens. Add either cornstarch or water as needed.
Serve with rice.

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