Total Time
55mins
Prep 40 mins
Cook 15 mins

This recipes is different from some of the others posted here so I thought I'd add it. The sauce carmalizes nicely and has a great flavor. The original recipe is from Chinesefooddiy with some alterations by me. Hope you enjoy.

Ingredients Nutrition

Directions

  1. In a medium sauce pan heat the chicken broth and water to a low boil.
  2. Add the cornstarch and whisk until the cornstarch is dissolved.
  3. Add the sugar, soy sauce, seasoned rice vinegar, cooking wine, garlic and ginger, stirring constantly.
  4. Set aside.
  5. In a separate bowl mix the soy sauce and eggs together.
  6. Add the cornstarch and whisk until smooth (Add additional cornstarch if needed to make the sauce thick enough to adhere to the chicken).
  7. Add the chicken and toss to coat.
  8. Heat 1-2 inches of oil in a large skillet.
  9. Deep fry the chicken at 350 degrees until crispy (about 2-3 minutes).
  10. Drain on paper towels and set aside and keep warm.
  11. Place a small amount of oil in the skillet and heat until hot.
  12. Add the onions and peppers and stir-fry briefly, about 1-2 mintues.
  13. Stir sauce and add to the pan. Place chicken in the sauce and cook until sauce thickens (about 5 minutes).
Most Helpful

I made this for my 5 year old because he loves"Chinese chicken" as he calls it. It turned out very well, I did not use the chiles but did use red pepper flakes, use 1/2 brown sugar and 1/2 white sugar and reduced the amount to 1/2 cup total. It turned out awesome! Added steamed broccoli and basmati rice for a complete meal, family loved it, this one is a keeper. Also used boneless skinless chicken thighs for juicier chicken. Only gave 4 stars because it still came out a tad bit too salty for my taste, but will tweak recipe when I make it again.

crecre120 May 29, 2013

The batter is 5-star, but sadly the sauce isn't. When I first made it, the cornstarch wouldn't dissolve in the broth. So I dumped it and instead used part of the liquid to make a cornstarch slurry. That solved the lumps-of-cornstarch problem. However, I wish I had read Midwest Maven's review and lowered the total content of cornstarch because I felt the sauce was on the too-thick side. However, I have to reiterate the great nature of the chicken coating: it really sealed in the juices and is a winner. ZWT6

Debbie R. June 13, 2010

As previously noted, the proper way to handle the cornstarch is to mix it with the quarter-cup of water and add this to the sauce last, while the mix is in a gentle boil. Also, ours came out too salty, though that could be our fault for not using low-sodium soy sauce and chicken broth. The glaze came out smooth and beautiful, and aside from saltiness, was very good. Made for Zaar World Tour.

Lavender Lynn May 31, 2010