Ingredients
Scale
- 1lb boneless skinless chicken thighs (cut into 1” chunks)
- 5 dried red chili peppers
- 3 green onions (sliced)
- 3 eggs (beaten)
- ½ cup cornstarch
- oil (for frying)
- Sauce-
- 1 ½ tablespoons rice vinegar
- 2 tablespoons of rice wine
- 3 tablespoons sugar
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
Instructions
- In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
- To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar, and cornstarch. Mix well and set aside.
- Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
Add 1-2 tablespoons of oil to your work. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes. - Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.