Ingredients:
Sauce:
1/2 cup cornstarch
1/4 cup water
1.5 tsp minced garlic
1.5 tsp minced ginger root (bottled)
3/4 cup sugar
1/2 cup reduced sodium soy sauce
1/4 cup white vinegar
1/4 cup cooking sherry
1.5 cups hot reduced sodium chicken broth
1 tsp salt
Meat:
3 lbs deboned chicken meat cut into large chunks
1/4 cup reduced sodium soy sauce
1 tsp white pepper
1 egg
1 cup corn starch
Vegetable oil for deep frying
2 cups sliced green onions
16 small dried hot peppers
Directions:
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar,
1/2 cup soy sauce, vinegar, sherry, chicken broth and salt.
Refrigerate until needed.
In a separate bowl mix chicken, 1/4 cup soy sauce and white
pepper. Stir in egg. Add 1 cup cornstarch and mix until
chicken pieces are coated evenly. Divide chicken into small
quantities and deep fry at 350 degrees until crispy. Drain
on paper towls.
Place a small amount of oil in wok. Add onions and peppers
and stir fry briefly. Stir sauce and add to wok. Place chicken
in sauce and cook until sauce thickens.