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 Ginger
3/4 c Sugar
1/2 c Soy Sauce
1/4 c White Vinegar
1 1/2 c Hot Chicken Broth
1 ts M.S.G. (Optional)
3 lb Dark Deboned Chicken Meat
-Cut Into Large Chunks
1/4 c Soy Sauce
1 ts White Pepper
1 Egg
1 c Cornstarch
1 c Salad Oil
2 c Scallions, Diced
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 350=F8F
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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