1. In a large bowl, mix 1/2 cup of cornstarch and 3 eggs thoroughly. 2. Toss chicken in mixture to coat. 3. In a small bowl, combine the rest of the cornstarch, rice vinegar, rice wine, sugar, and soy sauce. 4. Heat 1-2 inches of peanut oil in a wok over medium-high heat. 5. Fry chicken in small batches long enough to cook through, but not golden brown. 6. Remove from pan and place on a paper towel. 7. Leave a tablespoon or two of peanut oil in the wok. 8. Add chicken and chili pods to the wok and stir fry until crispy and brown. 9. Once chicken is done, add the sauce mixture over the chicken in the wok and toss over heat until sauce thickens. 10. Serve immediately. 11. Goes great with fried rice and an egg roll. ---------------------------------------------------------------------------
Nutrition
Ingredients
