Ingredients
-
1
-
3
-
1/2
-
7
-
-
8
-
6
-
8
-
12
-
12
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Large Bowl, Mix 1/2 Cup of Cornstarch and 3 Eggs Thoroughly. |
|
2
Done
|
Toss Chicken in Mixture to Coat. |
|
3
Done
|
in a Small Bowl, Combine the Rest of the Cornstarch, Rice Vinegar, Rice Wine, Sugar, and Soy Sauce. |
|
4
Done
|
Heat 1-2 Inches of Peanut Oil in a Wok Over Medium-High Heat. |
|
5
Done
|
Fry Chicken in Small Batches Long Enough to Cook Through, but not Golden Brown. |
|
6
Done
|
Remove from Pan and Place on a Paper Towel. |
|
7
Done
|
Leave a Tablespoon or Two of Peanut Oil in the Wok. |
|
8
Done
|
Add Chicken and Chili Pods to the Wok and Stir Fry Until Crispy and Brown. |
|
9
Done
|
Once Chicken Is Done, Add the Sauce Mixture Over the Chicken in the Wok and Toss Over Heat Until Sauce Thickens. |
|
10
Done
|
Serve Immediately. |
