Chinese Empress Chicken Recipe

1 ½ cups chicken broth

¾ cup sugar

¼ cup cornstarch

½ cup soy sauce

½ cup white vinegar

4 garlic cloves (minced)

1 ½ teaspoon fresh ginger (chopped)

3 lbs boneless skinless chicken breasts (cut into 1 inch cubes)

¼ cup soy sauce

1 large egg (beaten)

½ cup cornstarch

4 green onions (sliced)

8 hot peppers (diced)

In a medium bowl whisk together chicken broth, sugar, cornstarch, ½ cup soy sauce, garlic and ginger. Set aside.

In a large bowl mix together ¼ cup of soy sauce and the beaten egg. Whisk in the cornstarch. Add the chicken pieces and mix until the chicken is coated.

Heat oil in a deep-fryer to 375 degrees F.  Fry the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.

Place a small amount of oil in a wok and heat over medium-high heat. Add the onions and peppers and stir-fry for 30 seconds. Whisk the sauce mixture again and pour it into the wok and stir. Cook until thickened (if the sauce becomes too thick, add some water until it has thinned out a little).

Add the chicken and cook until hot and bubbly.