1/2 C cornstarch
1/4 C water
1 1/2 t minced garlic
1 1/2 t minced fresh ginger root
3/4 C sugar
1/2 C soy sauce
1/4 C white vinegar
1/4 C dry sherry/ Chinese wine (no cooking wine pls.)
1 1/2 C hot chicken broth
3 lbs. deboned dark chicken meat, cut in cubes
1/4 C soy sauce
1 t white pepper
1 C cornstarch
Vegetable oil for deep frying
1/2 t chili flakes (Optional)
1/4 C of chopped chives or green onions for garnish
Any fresh vegetables you like. I have used bell pepperes, broccoli, peas and onions w/ mine.
1. Mix 1/2 C cornstarch with water to make a slurry. Add garlic, ginger, sugar, 1/2 C soy sauce, vinegar, wine, chicken broth. Stir until sugar dissolves. Set aside.
2. Mix chicken, 1/4 C soy sauce, pepper, stir in egg. Add 1 C cornstrach and mix until chicken are coated evenly. Add 1/2 C of oil to help separate pieces. Deep fry at 350 degrees F until crispy. Drain and set aside.
3. Place a tsp of oil in wok and heat until hot. Add onions and peppers and stir fry briefly. Stir sauce and add into the wok. Place chicken in sauce and cook until sauce thickens. Garnish with chives or green onions.
***** I prefer my sauce poured to the chicken in lieu of mixing it all together.
***** You can use anykind of veggies you like.
SERVE HOT WITH WHITE STEAMED RICE.
Fried chicken thighs.
You can either coat the chicken w/ the sauce or pour the sauce over the chicken
Serve with hot steamed rice
HHHMMMM!!! LAMI NI KAAYO!!!