Prep 10 mins
Cook 20 mins
I love this dish. Although there are a lot of steps to take it is worth every minute.
- 1 egg
- 1 tablespoon cornstarch
- 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 2 inch chunks
- 4 green onions, cut diagonally into 1 inch pieces
- vegetable oil
- 16 small dried chilies
- 1 garlic clove, minced
- 1⁄4 teaspoon grated fresh ginger
- 4 teaspoons cornstarch
- 4 teaspoons sugar
- 4 teaspoons rice vinegar
- 6 tablespoons soy sauce
- 1⁄4 cup chicken broth
- 1⁄4 cup water
- 1⁄4 cup dry sherry
- Whisk together thoroughly the egg and cornstarch.
- Add pieces of chicken, turning to coat evenly.
- In wok or deep-fat fryer, heat 2 inches of oil to 350°F.
- Fry chicken, a few pieces at a time until lightly browned and just cooked through.
- Drain on paper towels.
- Combine sauce ingredients, mixing well. Set aside.
- Remove all but 1 T of oil from wok and heat until hot.
- Add chili peppers and cook until blackened.
- Add onions and stir-fry about one minute.
- Add garlic and ginger, cooking briefly, but do not brown.
- Remove from heat. Set aside.
- Add deep-frying oil back into wok and heat to 400°F.
- Return chicken to wok and cook until crisp and golden brown.
- Drain on paper towels.
- Remove oil from wok.
- Put the sauce back in the wok with the onions and peppers.
- Cook, stirring, until thickened and bubbly.
- Add chicken and cook, stirring until well coated and heated through.
- Serve over rice.
I cut my chicken in a little smaller pieces than recommended, and used only 8 dried chilies cause I had the very hot Thai kind..otherwise followed the recipe. It had a delicious sweet/hot taste which DH and I both really enjoyed over rice. Very good recipe, thanks KC.
Super yummy. I even doubled the sauce and there was not a morsal left for the next day. Will definately make again & again Thanks for the recipe!!!
This is exceptional! Very, very good! I had some small, dried chilis, but didn't know how hot they were, so I used 4. That turned out quite well, although next time I'll use more. I put the chicken into the deep fryer instead of putting it back into the wok to brown up near the end of the recipe.It really got nice and crispy. Somehow, the sauce got a little too thick on me, so I added a little more water, a splash of orange juice, and a little bit of Cherry sauce, which has got the flavor of cherries and teriyaki sauce,and it has the flavor of what they put on the little appetizer pork ribs that you get in Chinese restaurants. The recipe is easy to follow,and we had a delightful dinner.I served it with rice,and some fried won tons. Hubby loved it as well, and I thank you do much for sharing. Great keeper!