- 1 Pound chicken thighs, boned and cubed.
- 3 eggs, beaten.
- 1/2 cup and 2 tsp cornstarch.
- 5 dried pepper pods.
- 1-1/2 tbsp rice vinegar.
- 2 tablespoons rice wine.
- 3 tablespoons sugar.
- 3 tablespoons soy sauce.
- In a large bowl, thoroughly combine the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
- If the mixture bonds too well, add a number of vegetable oil to separate the pieces.
- In a small bowl, prepare the sauce mixture by combining the 2 tablespoons cornstarch with the wine, vinegar, sugar and soy sauce.
- Heat 1-2 inches of peanut-oil in a wok to medium-high heat (350 - 400 degrees).
- Fry the chicken in small batches, just long sufficient to cook the chicken through.
- Remove the chicken to absorbent paper and allow standing.
- Leave a tablespoon or two of the oil in the wok.
- Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
- Return the chicken to the wok and stir-fry until the portions are crispy brown.
- Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
- Serve immediately along with steamed broccoli and rice.
New York Recipes