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1
Peel and slice up about 1/8 cup of Garlic Cloves into disk like pieces and set aside.
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2
We used some very spicy Wild Garlic that had very small cloves so thats why I could only give a guess on how much you will need to buy.
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3
.
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4
Breading.
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5
In a medium to large mixing bowl add the 6 Eggs and 1 cup Corn Startch.
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6
Mix as smooth as you can.
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7
Cut the Chicken Breast in to bite size pieces and add in to the breading mixture.
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8
Mixing the pieces inches.
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9
Cover and refridgerate about 30mins (this step can be skipped if you prefer) It seems to help the breading adhere better if refridgerate.
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10
Sauce.
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11
In a small mixing bowl mix the 8 tsp Corn Startch, 6 tbs Sugar and 2 tbs Cayenne Pepper.
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12
In the same small mixing bowl now add and mix in the 8 tbs Sherry Wine, 6 tbs Rice Vinegar and 1 cup Soy Sauce.
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13
In the same bowl add the Sliced Garlic you sat aside earlier.
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14
Now sat this bowl aside for later.
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15
Cooking.
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16
Add Vegetable Oil to a deep frying pan and turn on high heat, Make sure the oil is high enough to cover the chicken.
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17
After its hot we start cooking the chicken.
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18
While the Oil is heating set up a plate (cookie sheet in my case) with paper towel on it.
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19
This is where your going to move the chicken to as it gets done in the oil.
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20
Use tongs to add a piece of chicken at a time making sure they don't stick to each other.
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21
Take pieces out as they get a nice light brown coating and put on the paper towel.
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22
Adding more chicken as space allows.
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23
I normally start the rice at these point so it will be done a little before the chicken.
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24
Final Cooking with Sauce.
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25
After all the chicken is done cooking pour the Sauce in a large frying pan and cook on medium heat till the sauce start thickening, stirring constantly (doesn't take long).
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26
After about half the Sauce has thickened add the Chicken, mixing it in with the Sauce.
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27
After fully mixed serve up the chicken on a bed of rice.
