For the Sauce
1/2 cup cornstarch
1/2 cup water
1 1/2 teaspoons garlic - minced
1 1/2 teaspoons ginger - minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white wine vinegar
1/4 cup chicken broth - hot
For the Chicken
3 pounds chicken breast halves - cubed
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
Assembly
2 cups scallions - diced
16 small red chili peppers - dried
Directions
For the Sauce
Mix cornstarch and water together.Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and stir until sugar dissolves. Refrigerate until needed.
For the Chicken
In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel.
Assembly
Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.
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