½ cup cornstarch
¼ cup water
1 ½ tsp minced garlic
1 ½ tsp minced ginger root
¾ cup sugar
½ cup soy sauce
¼ cup white vinegar
¼ cup cooking wine
1 ½ cup hot chicken broth
1 tsp monosodium glutamate (optional)
3 lbs deboned dark chicken meat, cut into large chunks
¼ cup soy sauce
1 tsp white pepper
1 cup cornstarch Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers
Mix ½ cup cornstarch with water.
Add garlic, ginger, sugar, ½ cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken ¼ cup soy sauce and white pepper. Stir in egg.
Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.