Ingredients

• 3 lbs - de-boned dark chicken meat, cut into large chunks
• 1/4 cup - soy sauce
• 1 tsp - white pepper
• 1 - egg
• 1 cup - cornstarch
• Vegetable oil - for deep-frying
• 2 cups - sliced green onions
• 16 - small dried hot peppers
• Sauce:
• 1/2 cup - cornstarch
• 1/4 cup - water
• 1.5 tsp - minced garlic
• 1.5 tsp - minced ginger root
• 3/4 cup - sugar in 1/2 cup - soy sauce
• 1/4 cup - white vinegar
• 1/4 cup - cooking wine
• 1.5 cup - hot chicken broth
• 1 tsp - ajinomoto (monosodium glutamate /MSG - optional)

How to Make Chinese Chicken

• For the sauce:
• Mix half cup cornstarch, garlic, ginger, sugar, half cup soy sauce, vinegar, chicken broth, and MSG with water. Stir until sugar dissolves, then refrigerate.
• Mix chicken in quarter cup soy sauce, and white pepper.
• Stir in egg.
• Add 1 cup cornstarch.
• Add a cup of vegetable oil to help separate chicken pieces.
• Deep-fry chicken pieces at 350 degrees Centigrade until crispy. Drain.
• Stir fry onions and pepper.
• Stir in the sauce and add to wok.
• Place chicken in sauce and cook until sauce thickens.