Chinese BBQ sauce

Chinese BBQ sauce
(Ness 413 via foodnetwork.com/the Neelys)

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• 1 teaspoon red pepper flakes (omitted)
• 1/2 cup orange juice
• 1/2 cup hoisin sauce
• 3/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoon sesame oil

Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.

Asian Noodles with Roast Pork

Asian Noodles with Roast Pork

Food and Wine April 2012


OP Marina
    1.    2 tablespoons canola oil
    2.    2 large shallots, finely chopped
    3.    2 garlic cloves, minced
    4.    1 pound ground pork
    5.    1 tablespoon light brown sugar
    6.    1 1/2 tablespoons Chinese black bean sauce
    7.    4 dried hot chiles
    8.    2 teaspoons Maggi sauce (a vegetable-based liquid seasoning) or soy sauce
    9.    2 teaspoons Asian fish sauce
    10.    1 1/4 cups low-sodium chicken broth
    11.    1 1/2 tablespoons unseasoned rice vinegar
    12.    2 tablespoons oyster sauce
    13.    1 teaspoon toasted sesame oil
    14.    1 tablespoon sambal oelek (hot chile sauce)
    15.    1 pound Chinese broccoli
    16.    1 pound fresh Chinese egg noodles, linguine or spaghetti
    17.    1/2 pound Chinese roast pork, thinly sliced
    18.    1 scallion, thinly sliced
    1.    In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.
    2.    In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.
    3.    Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.
    4.    Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.

Sesame Braised Chicken in a Pot With Shiitake, Daikon and Ginger

Sesame Braised Chicken in a Pot With Shiitake, Daikon and Ginger
elemenoPee via NYTimes

Time: 1 1/2 hours


3 bunches scallions (about 3/4 pound)

3 tablespoons peanut oil

1 tablespoon sesame oil

1 pound daikon radish, peeled and cut into 1 1/2-inch chunks

1/2 cup sliced shiitake mushroom caps

6 garlic cloves, smashed and peeled

2 inches ginger, peeled and thinly sliced

1 whole chicken (3 1/2 pounds)

2 teaspoons coarse kosher salt

2 teaspoons black pepper

1 cup chicken stock

1/2 cup dry sherry

1 tablespoon soy sauce

4 whole star anise pods

1 1/2 teaspoons rice wine vinegar, more to taste.



1. Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the white and pale green bottoms.

2. In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1 1/2 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.

3. Pat chicken dry and season inside and out with salt and black pepper. Add the remaining 1 tablespoon peanut oil and 1 1/2 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned all over. Turn chicken breast-side up. Scatter the vegetable mixture around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 50 to 60 minutes.

5. Remove to a cutting board. Skim fat from the surface of the cooking liquid. Stir in the vinegar. Carve chicken and serve, topped with vegetables and pot juices.

Yield: 4 servings.

Spicy Shrimp Fried Rice

Spicy Shrimp Fried Rice
Gina's Weight Watcher Recipes
Servings: 4 â€¢ Size: 1-1/2 cups â€¢ Old Points: 6 pts • Points+: 8 pts
Calories: 307.3 • Fat: 7.0 g • Protein: 22.7 g • Carb: 37.4 g • Fiber: 3.5 g  

• 3 cups brown rice cooked
• 1 lb large shrimp, peeled and deveined (peeled weight is .75 lb)
• 2 egg whites, scrambled
• 1 whole egg, scrambled
• 1/2 onion, chopped
• 2 cloves garlic, diced
• 5 scallions, chopped, whites and greens separated
• oil spray
• 1 tbsp sesame oil with cayenne pepper
• 1 tsp crushed red pepper flakes (or more to taste)
• 4 tsp soy sauce (or more to taste)
• 1 tsp Asian fish sauce
• salt and fresh pepper

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.

Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.

Let the wok get really hot. Add sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes. Add shrimp and saute until no longer translucent. Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes. Add greens of the scallions and serve.

Schezuan Noodle in Spicy Beef Sauce

Schezuan Noodle in Spicy Beef Sauce

Combine the following in the crock pot:

1 pound ground beef or ground turkey
1.5 cups chopped onions
2 teaspoons minced garlic
1.5 teaspoon minced fresh ginger
1 teaspoon crushed red pepper (alter this if a spice weiny) 
2 tablespoon sesame oil
2 tablespoon cornstarch
3/4 cup beef broth
2 tablespoon hoisin sauce (found in asian aisle)
3 tablespoons La Choy soy sauce

Stir it all up. I let it cook on low all day (6 or 7 hours). When finished, serve over vermicelli noodles and top with sliced green onions. 

Based on this Food.com recipe.

Crock Pot Asian Pork with Mushrooms

Crock Pot Asian Pork with Mushrooms

Ingredients:
    •    2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
    •    kosher salt and fresh cracked pepper
    •    Non-stick oil spray (I used Smart Balance spray)
    •    1 cup low-sodium fat-free chicken broth
    •    1/2 cup reduced-sodium soy sauce (for gf use gf tamari)
    •    1/3 cup balsamic vinegar
    •    3 tbsp agave (or sugar)
    •    1 tsp hot sesame oil (aji oil)  (or use sesame oil + pinch red pepper flakes)
    •    1/2 tsp Chinese five spice (I used McCormick)
    •    3 cloves crushed garlic
    •    1 tbsp fresh grated ginger root
    •    8 oz sliced mushrooms (I used baby bella)
For topping:
    •    1/4 cup chopped scallions
    •    1/4 cup chopped cilantro
    •   
Directions:
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.

In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.

Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.

Meanwhile, shred the pork using two forks.

When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts.

From here.

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

    1/4 cup panko crumbs
    1-1/4 lbs 93% lean ground turkey
    1 egg
    1 tbsp ginger, minced
    1 clove garlic, minced
    1/2 tsp salt
    1/4 cup chopped fresh cilantro
    3 scallions, chopped
    1 tbsp low sodium soy sauce
    2 tsp sesame oil

Dipping Sauce

    4 tbsp low sodium soy sauce
    2 tsp sesame oil
    2 tbsp fresh lime juice
    2 tbsp water
    1 chopped fresh scallion

Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

Makes 12 meatballs.

Recipe from Gina's Skinny Recipes. 

Green Bean Stir-Fry

Green Bean Stir-Fry

Ingredients

    1 tablespoon soy sauce
    2 garlic cloves, minced
    1 teaspoon sesame seeds, toasted
    1 teaspoon brown sugar
    1 teaspoon peanut butter
    3/4 pound fresh green beans, trimmed
    4 1/2 teaspoons vegetable oil

Directions

    In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.

Chinese Honey Chicken

Chinese Honey Chicken(electricplum)

2-4 chicken breasts
plain flour
oil for frying chicken
SAUCE
1 tbsp oil
1/3 c water
1/3 c lemon juice
2 tsp cornflour
4 tsp sweet chili sauce
2 tsp soy sauce

1 1/2 tsp grated ginger
3 tbsp honey
3 spring. onions, chopped

1- chop chicken into pieces
2- mix sauce ingredients and set aside
3- heat oil
4- fry chicken until crispy
5- add ginger and honey
6- cook for a bit
7- add the sauce and simmer to warm through and coat the chicken well
8- add onions, stir and serve with rice or what ever else you like.

Asian Chicken Slaw

Asian Chicken Slaw
Amy – amylz
Famiyl Fun

1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)

Dressing:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil

Step 1 In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
Step 2 In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Step 3 Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.

I left out the scallions because I didn't have any and I didn't have any cashews either. I think they would have made a nice crunch.

Asian Chicken Slaw

Asian Chicken Slaw
Amy – amylz
Famiyl Fun

1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)

Dressing:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil

Step 1 In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
Step 2 In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Step 3 Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.

I left out the scallions because I didn't have any and I didn't have any cashews either. I think they would have made a nice crunch.

Mongolian Beef

Mongolian Beef

Ingredients:

    2 teaspoons vegetable oil
    1/2 teaspoon ginger, minced
    1 tablespoon garlic, chopped
    1/2 cup soy sauce
    1/2 cup water
    3/4 cup dark brown sugar
    vegetable oil, for frying (about 1 cup)
    1 lb flank steak
    1/4 cup cornstarch
    2 large green onions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2 Don't get the oil too hot.

3 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5 Remove it from the heat.

6 Slice the flank steak against the grain into 1/4" thick bite-size slices.

7 Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

8 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

9 Let the beef sit for about 10 minutes so that the cornstarch sticks.

10 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

11 Heat the oil over medium heat until it's nice and hot, but not smoking.

12 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

13 You don't need a thorough cooking here since the beef is going to go back on the heat later.

14 Stir the meat around a little so that it cooks evenly.

15 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

16 Put the pan back over the heat, dump the meat back into it and simmer for one minute.

17 Add the sauce, cook for one minute while stirring, then add all the green onions.

18 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

19 Leave the excess sauce behind in the pan.

Read more: http://www.food.com/recipe/p-f-changs-mongolian-beef-66121#ixzz1NMs4akNb

Thai Shrimp and Quinoa Curry

Thai Shrimp and Quinoa Curry angelsgirl2002

Prep Time:20 min
Start to Finish:55 min
makes:4 Servings

1 pound fresh or frozen large shrimp
1 cup dry quinoa or whole wheat couscous*
1 teaspoon olive oil
1 cup chopped onion
1 tablespoon grated fresh ginger
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
6 ounces frozen snap peas, thawed, trimmed, and halved lengthwise (2 cups)
¼ cup orange juice
3 tablespoons unsweetened light coconut milk
¼ teaspoon salt
½ cup snipped fresh cilantro

Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.

In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.

Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

*To cook couscous: In a medium saucepan, bring 1 1/2 cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.

Coconut Curried Fried Rice

Coconut Curried Fried Rice

Adapted from the Moosewood Restaurant Cooks at Home cookbook

This recipe works great with any cooked rice. It’s the perfect way to use up leftover rice from anther meal. It must be said though that the coconut rice is pretty heavenly.

For the coconut rice:

1 1/4 cups water

1 cup basmati or jasmine rice

1/2 cup coconut milk

1/2 teaspoon turmeric

1/4 teaspoon salt

1 piece cinnamon stick

1/4 cup raisins

Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice.

For the curry fried rice:

1/4 cup vegetable oil

3 large eggs, lightly beaten

1 garlic cloves, minced

1/2 tablespoon red Thai curry paste

1 medium carrot, peeled and diced

3/4 cup frozen peas

1 tablespoons soy sauce

1 teaspoons fresh lime juice

Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.

Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.

You can add a little more soy sauce to taste if you wish. Now just pour into bowls an enjoy!

From here.

Beef with Snow Peas

Beef with Snow Peas

Ingredients


1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

From here.

Saucy Asian Meatballs

Saucy Asian Meatballs
Cindy(mommy_of_love1) via Taste of Home
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon plus 1/4 cup reduced-sodium soy sauce, divided
1 pound lean ground turkey
1/4 cup rice vinegar
1/4 cup tomato paste
2 tablespoons molasses
1 teaspoon hot pepper sauce
In a large bowl, combine the garlic, ginger and 1 teaspoon soy sauce. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink.
In a large saucepan, combine the vinegar, tomato paste, molasses, pepper sauce and remaining soy sauce. Cook and stir over medium heat for 3-5 minutes. Add the meatballs; heat through. Yield: 3 dozen.

Asian Chicken Meatballs with Teriyaki Glaze

Asian Chicken Meatballs with Teriyaki Glaze
Katie (Katiedid)

For the meatballs:
1lb ground chicken breast
1 egg
1/4c plain bread crumbs
2 green onions, thinly sliced
2 large cloves garlic, minced
1" piece of ginger, minced
1/2 tsp black pepper
pinch salt
2-3 drops sesame oil
1 1/2 tsp soy sauce
2 Tbsp cornstarch
canola oil

For the teriyaki glaze:
1/2c teriyaki sauce
1/3c water
2 tsp cornstarch

Combine chicken, egg, breadcrumbs, green onion, garlic, ginger, pepper, salt, sesame oil and soy sauce. Stir well to combine. Stir in cornstarch and blend well. Form into small 1-1 1/2" meatballs and flatten slightly to make small discs. Heat a small drizzle of canola oil in a medium sized pan over medium heat. Add half of the meatballs and cook 2-4 minutes per side or until golden brown and cooked through. Remove to a plate lined with paper towels. Repeat with second half of the meatballs. Drain any fat or remaining oil from the pan.

Combine teriyaki glaze ingredients and pour into the same pan used for the meatballs. Stir to scrape up any brown bits and cook over medium heat until slightly thickened. Add meatballs and stir to coat. Serve with rice, stir-fry vegetables, and green onions for garnish.

Asian Barbecue Chicken

Asian Barbecue Chicken
~*~Sandy~*~

Prep: 5 minutes
Cook: 2 minutes
Grill: 20 minutes
Other: 4 hours

Turn and baste the chicken frequently while it grills so the sweet sauce doesn’t burn.

1/4 cup packed light brown sugar
1/4 cup soy sauce
1 T fresh lime juice
1/2 tsp crushed red pepper flakes (or 1/8 tsp ground cayenne pepper)
1/4 tsp curry powder
3 garlic cloves, minced
8 skinless chicken thighs (with bone), 4 to 5 oz each (or 4 boneless skinless chicken breasts)
Vegetable-oil cooking spray
Garnishes: lime wedges, green onion tops

Combine first 6 ingredients in a large, resealable plastic bag; add chicken to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl, and refrigerate 4 hours, turning occasionally.

Remove chicken from bag, reserving the marinade. Pour the marinade into a small saucepan; bring to a boil over high heat, and boil gently for 1 full minute. Lightly spray both sides of chicken with cooking spray. With the lid closed, grill the chicken over Direct Medium heat (400º to 450ºF) until juices run clear and the meat is no longer pink at the bone, 15 to 20 minutes, turning several times and basting frequently with the marinade. Garnish if desired.

General Tso's chicken

General Tso's chicken

Ingredients

3 lbs Boneless skinless chicken breasts, cut into chunks
1/4 cup Soy sauce
1 Egg, beaten
1 cup Cornstarch
2 cups Green onions, sliced
1/2 tsp. red pepper flakes


SAUCE:
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoons Fresh garlic, minced
1 1/2 teaspoons Fresh ginger, minced
 3/4 cup Sugar
1/2 cup Soy sauce
 1/4 cup White vinegar
1/4 cup Sherry wine or white wine
 14 1/2 ounces Chicken broth (a can)

Preparation

 Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.  Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat.  Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy. Drain on paper towels. Repeating until all chicken are fried. 
Place a small amount of oil in wok or large skillet and heat to 400 degrees.  Add green onions and hot peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and red pepper flakes, cook until thick. If it gets too thick, add a little water.  Add chicken to sauce in wok, and cook until all is hot and bubbly.

Cook's Notes

Serve over your favorite rice

From here.