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1
In a large bowl, whisk together all of the ingredients for the shrimp marinade; set aside.
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2
Rinse the cleaned shrimp or chicken pieces under cold water then lay out on paper towels and pat until completely dry.
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3
Add shrimp or chicken to marinade and cover the bowl. Refrigerate for 30 minutes. While marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside.
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4
Place the 1 cup of cornstarch in a large bowl. Add the marinated shrimp or chicken to the cornstarch, tossing to evenly coat. Transfer the coated shrimp to a colander and shake off any excess cornstarch.
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5
Place a large, deep saute pan over medium-high heat. Let it sit for 2 to 3 minutes until it is very hot.
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6
Add the peanut oil. It should slide very easily across the pan but not smoke.
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7
Add half of the prepared shrimp or chicken to the pan, spreading apart so as to keep pieces from touching. Allow them to cook 2 minutes, then flip them once and cook on the second side for 1 additional minute (for the shrimp) or just until they turn pink and are fully cooked throughout. The chicken cubes may take a couple of minutes longer.
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8
Remove with a slotted spoon and transfer to a plate lined with paper towels. Repeat the cooking process with the second half, adding more oil to the pan if necessary.
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9
Drain the excess oil from the pan and then allow the pan to cool before returning it to the stove (this is very important).
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10
Return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil.
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11
Add the cooked shrimp or chicken to the sauce and toss to evenly coat. Serve hot over rice.
