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Chicken Chinese


  • 1/2 c Cornstarch
  • 1/4 c Water
  • 1 1/2 ts Minced garlic
  • 1 1/2 ts Minced gingerroot
  • 3/4 c Sugar
  • 1/2 c Soy sauce
  • 1/4 c White or rice vinegar
  • 1/4 c Cooking wine
  • 1 1/2 c Hot chicken broth
  • 1 ts MSG (optional)
  • 3 lb Dark deboned chicken cut into large chuncks
  • 1/4 c Soy sauce
  • 1 ts White pepper
  • 1 Egg
  • 1 c Cornstarch
  • Vegtable oil for deep frying
  • 2 c Sliced green onions
  • 16 sm Dried hot peppers


To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, gingerroot, sugar, soy sauce, vinegar and the wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed. In seperate bowl, mix chicken, soy sauce, and the white pepper. Stir in egg. Add cup of cornstarch and mix until chicken is coated evenly. Add cup of vegetable oil to help seperate 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 into a 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. Add cornstarch or water as needed. From: Galt Inc