Song: Jewel - Cranes
Sauce:
1/2 cup cornstarch
1/4 cup water
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup cooking wine
1 can chicken broth
Place all ingredients into a quart jar with a lid, shake it up and put it in the fridge. Just shake it up again when you are ready to use it.
Meat:
3 pounds chicken breasts cut into 1 inch-ish chunks.
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
2 cups sliced green onions
8 small dried hot peppers, seeds removed.
*Do NOT touch your face, especially your eye after touching these peppers... Trust me!
Wash your hands reeeeeally good after touching the peppers.
Mix chicken, soy sauce & peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry chicken pieces a few at a time until they are crispy. Drain on paper towels. Repeat until all chunks are fried. Reserve the peppers for the next step.
Place a small amount of oil in a wok. Add onions & peppers, and stir fry for about 30 seconds. Shake up sauce mixture and add to wok. Cook until thick, you'll want a sweet & sour sauce like consistency. Add water if it gets too thick. Add chicken to sauce in wok and cook until heated through, and is bubbly.
Serve over steamed rice. This does not reheat well, so eat it all up! :)
Mmmm, Thai carrots go really good as a side dish.
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