Ingredients
3
3 servings
- •4 cups vegetable oil for frying
- •3 eggs
- •½ cup cornstarch
- •1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- •1 tablespoon vegetable oil
- •5 dried red pepper pods
- •1 ½ tablespoons rice vinegar
- •2 tablespoons rice wine
- •3 tablespoons white sugar
- •3 tablespoons soy sauce
- •2 teaspoons cornstarch
- •3 green onions, thinly sliced
Instructions
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.
Nutritional Facts
Per 3 servings
- Calories: 865
- Carbohydrate: 62g
- Fat: 53g
- Fiber: 1g
- Protein: 38g
- Sugar: 14g
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