1 1/2 lb chicken breast cubed
1/2 cup cornstarch, plus
4 teaspoons cornstarch
10 dried chili pods (more or less to taste)
3 tablespoons rice vinegar
4 tablespoons white rice wine
6 tablespoons sugar
6 tablespoons soy sauce
1. In a large bowl, mix the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
2. In a small bowl, prepare the sauce mixture by combining the 4 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
3. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat. Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand.
4. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
5. The Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze.
* I like things HOT so probably used about 20 chili pods, use less to make it not as spicy.