Sauce:
1/2
cup cornstarch
1/4
cup water
1+1/2
tsp minced garlic
1+1/2
tsp minced ginger root
3/4
cup sugar
1/2
cup soy sauce
1/4
cup white vinegar
1/4
cup cooking wine
1+1/2
cup hot chicken broth
1
tsp monosodium glutamate (optional)
Meat:
3
lbs deboned 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
Mix
1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
soy
sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
sugar
dissolves. Refrigerate until needed.
In
separate bowl, mix chicken, 1/4 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.