One of the best Chicken recipes. It is from The Complete Stir-Fry Cookbook, but a bit modified. The flavor is fabulous. It is some work, but its worth it! It calls for chicken thigh fillets, but my mom & I use boneless skinless chicken breasts.
Place the turmeric, 2 crushed garlic cloves, the ginger, soy, rice wine, egg yolks, white pepper in a large bowl and mix together well. Add chicken toss to coat. Cover with plastic and refrigerate overnight (optional).
Pour away excess liquid from the chicken, add flour and toss to mix well.
Heat wok until very hot. Add 1 tablespoon of oil and swirl to coat.
Add 1/3rd or 1/4th chicken and stir fry for 4 minutes, or until golden brown. Remove from wok and keep warm. Repeat until all the chicken is golden brown. Add oil as necessary.
Reduce heat to medium. Add remaining oil, brown sugar, and garlic. Mix together and leave for 1-2 minutes for the sugar to caramelize, and liquefy.
Return chicken from wok and add coriander (cilantro) and vinegar. Stir gently for 2 minutes, and put the lid on for 2-3 minutes.
Variation: Use twice the sauce and don't drain as much.