Here is the original recipe:
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 ( I did not use cooking wine)
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (I never use msg)
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
1) 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.
2) 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.
3) 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.
The changes I made were:
For the sauce, I omitted the corn starch. Then after stir-frying the onions and peppers, I added 6 Tbs. all-purpose flour and stir-fried briefly. Then I added the sauce and the fried chicken pieces and cooked the sauce for 10-15 minutes until the sauce thickened.
For the meat: I added all the ingredients except for the cornstarch and the oil. There is no need to add the oil since the pieces were not being coated in cornstarch. I mixed the chicken pieces until they were thoroughly coated. Then I coated each chicken piece with all-purpose flour. I deep-fried the chicken pieces until they were crispy. Then I added the chicken to the sauce.
