*If you prefer a slight "kick" to your chicken!
4 cups de-boned chicken meat cut into bite-size pieces
2 cups cornstarch or all-purpose flour
2 cups vegetable oil
2 tablespoons vinegar
2 tablespoons cooking wine
2 tablespoons minced garlic
1/2 teaspoon hot pepper sauce
1 recipe Oriental
Cooking Sauce*
1/2 cup chicken broth
6 red chili peppers
1/3 cup granulated sugar or honey
1/4 cup chopped green onion
2 tablespoons corn starch
1/2 cup water
1/2 cup sesame seed
Coat the chicken pieces thoroughly with cornstarch or flour and deep fry briefly, about a minute, then drain and set aside. Prepare Oriental Cooking Sauce and set aside. In a small bowl combine the 2 tablespoons cornstarch and water, blend well and set aside. In wok over medium high flame, stir together the garlic, hot pepper sauce, Sauce, broth, chili peppers and sugar or honey. Gently stir in cooked chicken, completely coating with sauce. Add green onions. Stir in cornstarch and water. Stir in vinegar and wine, simmering until product thickens. Sprinkle with sesame seeds and gently toss to distribute. Will serve 4.
*Note: When preparing the Oriental Cooking Sauce, add 1 teaspoon hot
chili sauce and 1/2 teaspoon freshly ground black pepper.
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