Ingredients
Sauce:
1/4 C. cornstarch
1/4 C. soy sauce
1/4 C. water
1/4 C. rice wine vinegar
3/4 C. chicken broth
1 t. ginger (ground)
2 cloves garlic (minced)
1 t. sesame oil
1/2 C. sugar
Batter:
1 1/2 lbs boneless, skinless chicken thighs
1/4 C. soy sauce
1/2 C. cornstarch
1 egg
1 t. white or red pepper (finely ground) oil for frying
Additional:
2 T. peanut oil
12 small red peppers
1 C. chopped scallions sesame seeds (optional)
Instructions
Mix all “sauce” ingredients and refrigerate in a covered container.
Add oil (for frying) to wok, turn heat on to high. Cut the chicken into bite-sized pieces (trim any obvious fat). Place chicken pieces, cornstarch, and pepper in a Ziploc-style bag. Shake well to coat. Beat egg and soy sauce together. Dip about 6-8 chicken pieces at a time in the soy sauce and egg mixture, shaking off excess liquid, and add to wok.
Cook each batch 3-5 minutes, or until fully cooked and golden brown, remove from wok, and drain. Repeat with remaining chicken. Discard used oil.
Make sure you have all ingredients ready to go before beginning the final steps. I recommend using prep bowls that you can set near the stove…
Heat the peanut oil in a skillet to medium high (or high, depending on your wok and stove — practice will help you figure it out… just don’t scorch the peppers!). Remove sauce from refrigerator, stir well.
When oil is hot, add the peppers, followed by the scallions and chicken. Pour entire sauce over the mixture, cook until sauce is reduced to desired thickness. Remove from heat and serve immediately, sprinkling sesame seed over the finished product, if desired.
Note:
Make sure the kitchen is well-ventilated. The peppers can make the air a bit… um… pungent, especially if the oil is too hot.
