Ingredients :
- 3 lb boneless, skinless chicken breast, cubed
- 2 cup green onions, sliced
- 8 dried chilies, seeds removed
- 4 cup vegetable oil
- 3 cup broccoli, steamed
- 2 cup rice
- Coating
- 1/4 cup soy sauce
- 1 egg, beaten
- 1/3 cup water
- 1 cup cornstarch
- Sauce
- 1/2 cup cornstarch
- 1/4 cup water
- 1 1/2 tsp garlic, minced
- 1 tsp fresh ginger, grated
- 3/4 cup sugar
- 1/4 cup rice vinegar
- 1/4 cup white cooking wine
- 1 can (14.5 oz) chicken broth
- 1/2 cup soy sauce
Method :
- Cook rice according to directions. Reserve.
- Combine sauce ingredients into 1 quart shaker bottle.
- Shake to mix and refrigerate until needed.
- In a large bowl, combine coating ingredients. Mixture will be pasty.
- Add chicken to bowl and coat with slurry.
- Heat oil in deep saute pan to approximately 350°F.
- Use a fork to separate one piece of chicken at a time and place 7-8 pieces into hot oil.
- Fry until crispy.
- Remove fried chicken from pan, drain on plate covered with paper towels.
- Place small amount of oil in a wok over high heat.
- Add green onion and peppers, frying about 1 min.
- Shake sauce mixture, then add to onions and peppers.
- Cook until thickened and sticky.
- Add fried chicken and cook until boiling again.
- Serve with over rice with broccoli.
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