Ingredients
- 3 lbs boneless skinless chicken thighs, cut into small chunks
- 1/2 cup soy sauce
- 2 eggs, beaten
- 1 cup cornstarch
- Green onions and peppers (optional)
- Sauce
- 1/2 cup cornstarch - ¼ cup
- 1/4 cup water
- 1 1/2 teaspoons fresh garlic, minced
- 1 1/2 teaspoons fresh ginger, minced
- 1/4 cup sugar
- 1/2 cup soy sauce
- 1/4 cup white vinegar - ¼ cup of white and red wine combined
- 1/4 cup sherry wine or white wine - don’t do
- 14.5 ounces chicken broth (a can)
- - add some drops of Texas pete
Steps
- Extra Siracha Chili sauce to taste. Taste of Asia sweet chili sauce to taste. Sauce
- Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.
- Chicken
- Mix egg and soy sauce together and dip chicken in it before dipping in cornstarch. Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy. Drain on paper towels. Repeating until all chicken is fried.
- Place a small amount of oil in wok or large skillet and heat to 400 degrees. Add green onions and hot peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. Add chicken to sauce in wok and cook until all is hot and bubbly. Add siracha chili sauce and sweet chili sauce to taste. I use a good amount.
- Serve over rice.
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