• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 cup cornstarch
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil
  • 6 small dried chilies or less depending on your personal preference
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 2 inch green onions cut into 1- lengths
  • 2 cups vegetable oil for frying
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 2 egg whites
  • ¼ cup chicken broth
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 ½ teaspoons cornstarch dissolved in 1 tablespoon water
  1. Instructions
  2. Combine broth, rice vinegar, soy sauce and sugar in a bowl. Stir until sugar has dissolved. Set aside.
  3. Combine marinade ingredients in a bowl. Pour mixture over chicken pieces and set aside for 10 minutes.Combine marinade ingredients in a bowl. Pour mixture over chicken pieces and set aside for 10 minutes.
  4. Roll each chicken piece in cornstarch and place in a single layer on a plate ready to be fried. Fry in hot oil until golden (around 5 minutes). Drain and set aside.
  5. Place a wok or skillet over medium high heat. Add vegetable oil and sesame oil, swirling to coat sides. Add the chilies, garlic, ginger and green onions; stir-fry for 1 minute. Add the sauce and cook, stirring for 1 minute. Add cornstarch solution and cook, stirring until sauce thickens.
  6. Return the chicken to the wok and stir until chicken pieces has been coated with sauce. Serve with steamed rice.
  7. Enjoy!