Make this popular take-out dish at home.
Serves 4-6
SAUCE:
1/2 cup Water
1 cup Chicken broth
1/3 cup Soy sauce
1/4 cup Rice wine vinegar
1 teaspoon Garlic, minced
1 teaspoon Ginger, minced
3/4 cup Sugar
1/3 cup Cornstarch
2 1/2 pounds Chicken meat, boneless, skinless, white &
dark, cut into chunks
Oil for frying
1 Egg
2/3 cup Cornstarch
Whisk together all of the sauce ingredients in a mixing
bowl and set aside. In a wok or skillet, heat oil for
frying. Lightly whip the egg with two ounces of water. Dip
the chicken pieces first in the egg mix and then in the
cornstarch. Add to oil and fry until golden brown. Remove
and drain on paper towels. Carefully remove the oil from
the pan. Add the sauce & heat until thick. Return the
chicken and toss until well coated. Serve with rice.