1. Cut chicken breast into big chunks. 2. Mix eggs and 1/2 cup of the corn starch to form a paste. 3. Thoroughly cover chicken in cornstarch paste. 4. Fry the chicken chunks in small batches in oil till done. 5. Add 2 teaspoons oil to a large skillet and saute chopped ginger, garlic and dried red chili pepper till light brown. 6. Add soy sauce, sugar, vinegar and chicken stock. 7. Mix together remaining 1/4 cup cornstarch with 1/4 cup of water and add to skillet when sauce begins to boil. 8. Add cooked chicken and stir to coat. 9. Simmer for 5 minutes to heat through. 10. Drizzle with sesame oil and serve over fresh jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
