Total Time
1hr
Prep 30 mins
Cook 30 mins

My husband loves this recipe. I've taken several recipes and tweaked them till I got it exactly how I want. This recipe makes plenty of sauce so you shouldn't have to double it. You can use vegetable oil in the recipe, but I think peanut oil makes it taste much better.

Ingredients Nutrition

Directions

  1. Mix all sauce ingredients together in a medium bowl, stir and refrigerate until needed.
  2. Cut chicken into 1-inch cubed pieces.
  3. Place in large bowl and add 1/4 cup soy sauce and pepper.
  4. Stir in egg.
  5. Gradually add cornstarch until well coated. Will be very sticky.
  6. Add up to a 1/2 cup oil as needed to separate chicken. Will still be sticky, but easier to manage.
  7. Fry chicken in small batches at 350 degrees until crispy. About 4 minutes per batch.
  8. Drain on paper towels.
  9. In a wok (or in a pinch use large spaghetti pot) heat 1 tablespoon of oil over medium to medium high heat.
  10. Add chili peppers and onions Stir fry for 30 seconds.
  11. Add sauce mixture to wok stirring until sauce thickens to a nice glaze.
  12. Remove from heat.
  13. Add chicken stirring until well coated.
  14. Serve with steamed broccoli and rice.

Reviews

(6)
Most Helpful

Made this last night and everyone loved it. There were no leftovers. I made one change. I added a few pieces of orange peel at the same time the garlic and ginger were added to the oil. It gave the recipe that hint of citrus you get in the restaurant dish.

ospreynation82 July 13, 2008

Fantastic- my husband made this the other day and it was heavenly, for years I only ate it when we went to the States, now we can have it all the time. I will however want to tweak it a bit and reduce the amount of hoisin in the recipe but other than that it was great.

Cynz78 March 21, 2011

Oh.... my god. This was so tasty. I agree with other people though in saying it did take quite a bit longer than 30 minutes. It was well worth it though. Plus i didn't have hoisin sauce. I used duck sauce instead.

The One Chef March 14, 2011

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