as prepared by Chef Paul Kaewprasart. Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine.
1/2 cup cornstarch
1/4 cup water
1-1/2 teaspoons minced garlic
1-1/2 teaspoons minced ginger
3 pounds dark deboned chicken meat cut into large chunks
1/4 cup soy sauce
1/4 cup white wine or sherry
1 teaspoon white pepper
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1-1/2 cups hot chicken broth
1 teaspoon M.S.G., (optional)
1 egg
1 cup cornstarch
1 cup salad oil
2 cups scallions, diced
16 small dried hot peppers
Recipe By: Siam Oriental Restaurant
To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.
Serves 6 – 8.