Ingredients
Scale
- 1lb boneless skinless chicken breasts (cut into 1-inch chunks)
- ½ cup cornstarch (for dusting)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine (or any white wine)
- 2 teaspoons rice wine vinegar
- 2 teaspoons brown sugar
- 1 tablespoon garlic (minced)
- 2 teaspoons ginger (minced)
- 1/2 teaspoon red pepper flakes (or more, to taste)
- ¼ dry cup roasted peanuts
- 4 green onions (sliced)
- Oil (for frying)
Instructions
- Heat the oil in a deep fryer to 375 degrees. Lightly toss chicken pieces of cornstarch until evenly coated.
- In a small bowl combine soy sauce, rice wine, rice wine vinegar, and brown sugar. Set aside. Deep fry chicken in patches at 375 degrees until golden brown and fully cooked (about 5-7 minutes). Drain on paper towels.
- While chicken is frying. Heat a tablespoon of oil in a wok or saucepan to medium-high heat. Add garlic and ginger and red pepper flakes. Stir fry for 15 seconds. Add the sauce mixture. Bring to a boil and boil for 5 minutes.
- In a serving bowl mix cooked chicken pieces with the sauce. Add green onions and peanuts. Mix well and serve.