Ingredients:
3 eggs, beaten
3/4 cup cornstarch
1 pound boneless, skinless chicken breast, cut into bite size pieces
oil for frying
oil for frying
5 dried red Thai chili peppers
4 cloves garlic, minced
2 coins fresh ginger root, finely grated
2 coins fresh ginger root, finely grated
The Sauce:
1 1/2 tablespoons rice wine vinegar
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch
1 1/2 tablespoons rice wine vinegar
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch
Directions:
In a large bowl, mix cornstarch and eggs together well. Add chicken to batter and coat well. In another bowl mix rice wine vinegar, soy sauce, sugar and cornstarch. Mix well and set aside. Add enough oil to wok to deep fry and heat to 375 degrees. Fry chicken pieces until done and light golden brown in color. Drain on paper towels. Remove all but 2 tablespoons oil. Add red peppers, garlic and ginger to wok a stir fry for 2 to 3 minutes or until garlic and ginger is tender. Return chicken to wok and stir fry for another 2 minutes with peppers. Add sauce mixture to chicken and cook until thickened. Serve with rice.
In a large bowl, mix cornstarch and eggs together well. Add chicken to batter and coat well. In another bowl mix rice wine vinegar, soy sauce, sugar and cornstarch. Mix well and set aside. Add enough oil to wok to deep fry and heat to 375 degrees. Fry chicken pieces until done and light golden brown in color. Drain on paper towels. Remove all but 2 tablespoons oil. Add red peppers, garlic and ginger to wok a stir fry for 2 to 3 minutes or until garlic and ginger is tender. Return chicken to wok and stir fry for another 2 minutes with peppers. Add sauce mixture to chicken and cook until thickened. Serve with rice.
