Select a size: | | | |
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- ½ cups Cornstarch
- 3 whole Eggs, Beaten
- 1 pound Boneless Skinless Chicken Thighs, Cut Into 1” Chunks
- 5 whole Dried Red Chili Peppers
- 3 whole Green Onions, Sliced, For Garnish
- Oil, For Frying
- _____
- FOR THE SAUCE:
- 1-½ Tablespoon Rice Vinegar
- 2 Tablespoons Rice Wine
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Sugar
- 2 teaspoons Cornstarch
Preparation Instructions
In a large mixing bowl, combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
To make the sauce, in a small bowl combine the sauce ingredients. Mix well and set aside.
Heat a deep fryer or wok to 375 degrees and deep fry chicken bits in batches. Drain on paper towels.
Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.
Add sauce mixture to the wok and cook, stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.
Makes about 2 servings.
