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Total Time
45mins
Prep 15 mins
Cook 30 mins

There's no substitution for the real thing, but this is a close approximation of the deliciously sweet, tangy, spicy favorite at Bo Ling's.

Ingredients Nutrition

Directions

  1. Cut chicken breast into big chunks.
  2. Mix eggs and 1/2 cup of the corn starch to form a paste.
  3. Thoroughly cover chicken in cornstarch paste.
  4. Fry the chicken chunks in small batches in oil till done.
  5. Add 2 teaspoons oil to a large skillet and saute chopped ginger, garlic and dried red chili pepper till light brown.
  6. Add soy sauce, sugar, vinegar and chicken stock.
  7. Mix together remaining 1/4 cup cornstarch with 1/4 cup of water and add to skillet when sauce begins to boil.
  8. Add cooked chicken and stir to coat.
  9. Simmer for 5 minutes to heat through.
  10. Drizzle with sesame oil and serve over fresh jasmine rice.