Vegetable or peanut oil, enough to reach about 1-2 inches in the pan for frying
6 tablespoons granulated sugar
6 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon ketchup
Splash of chile oil, if desired
1 teaspoon cornstarch
2 teaspoons water
1 tablespoon sesame seeds, toasted in a dry pan over low heat
For chicken: Mix garlic powder, egg white, water, 1 teaspoon cornstarch and salt
Marinate chicken for 20 minutes.
Add 2 to 3 tablespoons of cornstarch to the chicken until it is dry and well-coated.
(You may need more or less cornstarch, but make sure the chicken is fully coated
and dry; otherwise, it will pop in the oil from the moisture in the marinade.)
Heat oil in pan. Add the chicken pieces, taking care not to crowd the pan and
not to overheat oil. You may need to do two batches. Fry chicken pieces until golden
brown and drain on paper towels.
Meanwhile, make the sauce. Combine sugar, vinegar, soy sauce, ketchup and chile
oil, if using, in a small saucepan over medium-high heat until simmering, stirring
to dissolve the sugar.
Mix 1 teaspoon cornstarch and 2 teaspoons water in a small bowl and add, a bit
at a time, to the sauce, stirring to thicken. You may not need to use the entire
Combine chicken with sauce, and sprinkle with sesame seeds.
Serve with steamed rice.
Yield: 2-3 servings
Source: Denny Huynh, House of Golden Dragon, Tucson, Arizona