Prep 15 mins
Cook 1 hr
Copycat recipe from 'Chinese Imperial Palace'. I haven't tried it yet though.
- 1⁄2 cup cornstarch
- 1⁄4 cup water
- 1 1⁄2 teaspoons minced fresh garlic
- 1 1⁄2 teaspoons minced fresh ginger
- 3⁄4 cup sugar
- 1⁄2 cup soy sauce
- 1⁄4 cup white vinegar
- 1⁄4 cup sherry wine (white wine may be used as well)
- 1 (10 1/2 ounce) can chicken broth, condensed
- 3 lbs boneless skinless chicken, cut into chuncks
- 1⁄4 cup soy sauce
- 1 egg, beaten
- 1 cup cornstarch
- 2 cups sliced green onions
- 8 small dried hot peppers, seeds removed
- Sauce: Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
- Meat: Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.).
- Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
- Place a small amount of oil (1 tablespoon) in wok, and heat to 400 degrees. Add onions, peppers, and stir-fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.
- Serve with fried or steamed rice. This does not reheat well, so eat in one sitting.
Need to thoroughly read and re-arrange it to make sense-before shopping for ingredients. Cook should have made this first and then submitted recipe.