4 Tablespoons cornstarch
1/2 cup cold water
3 minced garlic cloves
3 Tablespoons grated fresh ginger – strings & all
1.5 cups white sugar
2 Tablespoons molasses
3 Tablespoons sweet soy sauce (thick, & found at Asian stores)
4 Tablespoons apple cider vinegar
1 teaspoon salt
1 cup chicken broth
1 teaspoon onion powder
Mix Sauce together, cover, & set aside in the fridge.
3-4 cups diced chicken breasts (no skin or bone, raw)
2 cups flour
1 teaspoon pepper
1/2 teaspoon salt
1.5 cups oil for frying
1/2 teaspoon red pepper flakes
3-4 red chili peppers – optional (there are many varieties – whatever is on hand)
Place flour, pepper, salt & pepper flakes in large ziplock bag. Add chicken, seal, & shake until coated.
Heat oil in wok, & place coated chicken pieces into hot oil. Cook for 2-3 minutes, frying until cooked through, & as they begin to turn golden brown. Remove from oil, & drain on paper towel. Repeat until all chicken pieces are cooked.
Drain all but 1 Tablespoon of oil from wok (chicken debris is ok), & add chili peppers. Heat for a few minutes, so that their skin can soften, & release the pepper oils. Remove sauce from refrigerator, & slowly add to wok, stirring constantly, until it boils & thickens & combines.
Remove from heat, & add chicken – stirring to coat.
Serve over hot rice