small dried hot peppers, seeds removed or 2 tablespoons chili paste
NUTRITION INFO
Serving Size: 1 (352) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 420.7
Calories from Fat 51 g12 %
Total Fat 5.7 g8 %
Saturated Fat 1.4 g6 %
Cholesterol 133.1 mg
44 %
Sodium 2077.6 mg
86 %
Total Carbohydrate
45.5 g
15 %
Dietary Fiber 1.3 g5 %
Sugars 20.3 g81 %
Protein 43 g
86 %
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DIRECTIONS
Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use.
Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is fried.
Place a small amount of oil (1 Tbs.) in wok, and heat to 400 degrees.
Add onions, peppers, and stir fry about 30 seconds.
Stir sauce mixture, then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached.
Add chicken to sauce in wok, and cook until hot and bubbly.