Dragon Chicken Recipe

• 1lb boneless skinless chicken breasts or thighs (cut into small chunks about that are about 1 inch)

marinade-

• 1 egg white
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• salt (to taste)

Sauce-

• 1 teaspoon garlic (finely chopped)
• 1 teaspoon ginger (finely chopped)
• 1 teaspoon crushed red pepper flakes (or less, to taste)
• 3 tablespoons tomato sauce
• 1 tablespoon soy sauce
• ½ teaspoon sugar
• Oil

1. In a large bowl combine egg white, pepper, chili powder, cornstarch, 1 tablespoon soy sauce and salt. Mix well. Add the chicken pieces and mix well to coat. Set aside for 10 minutes.
2. Heat oil in a deep-fryer or large deep pot to 375 degrees F. Add the chicken pieces in batches and cook until golden brown and crispy and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
3. Heat 2 tablespoons of oil in a large non-stick wok or skillet to medium-high heat. Add the garlic and ginger and sauté until lightly golden and then add red pepper flakes. Mix in the tomato sauce, soy sauce and sugar. Mix well.
4. When the sauce starts to boil, add the fried chicken pieces to it. Let the mixture cook for a few minutes until well combined. Remove from the heat and serve.