Ingredients:
1 1/2 lbs boneless chicken, in bite-sized pieces
3 tablespoons good quality soy sauce
1/2 teaspoon pepper
1 eggs
1/2 cup cornstarch
oil, for frying
1/4 cup cornstarch
3 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon ginger
1/2 cup chicken stock
1/2 cup sugar
1/4 cup good-quality soy sauce
3 tablespoons white vinegar
4 red chilies ( I get these at the Mexican market, much cheaper! You can use more or less, depending on how hot you)
Directions:
In a zip-top bag, combine marinade and chicken. Refrigerate at least 30 minutes. While marinating, assemble rest of ingredients (except chilies) and combine in a bowl. This step is very important because after you fry the chicken, this recipe moves VERY fast!
After marinating, fry chicken and drain. Keep warm.
Drain the oil if any is left. Toast the chilies in a drop of oil, being careful not to burn them.
Mix the sauce ingredients in a small bowl, stirring until the cornstarch is combined; add to the skillet and bring to a boil and reduce heat. Mixture should thicken up a bit.
Return the chicken to the skillet and heat through.
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.