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1
For the sauce : Combine chicken broth, oyster sauce, light soy sauce, vegetable oil, dark rice wine, sugar (or Splenda,) rice vinegar, and sesame oil in a large bowl, stir until evenly mixed.
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2
In a large skillet or wok add sauce and heat up until simmering.
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3
(Some reduction will occur, however, do not over reduce.)
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4
While that is heating up you can cut and bread the chicken.
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5
For the breading:
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6
Combine two eggs and 1 tablespoon vegetable oil in one bowl, and in a second bowl mix 3/4 cup cornstarch and 3/4 cup flour together.
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7
Cut up 20 to 30 Oz.
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8
of boneless chicken thighs in to 3/4 inch pieces.
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9
Dip chicken pieces in egg/oil mixture and roll in flour/cornstarch mixture.
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10
Deep fry in small batches for 3 to 4 minutes until all chicken is cooked.
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11
Allow chicken pieces to sit briefly on paper towel to absorb any excess oil.
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12
Cover cooked breaded chicken in tin foil to keep warm.
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13
Once sauce is simmering add corn starch until sauce thickens to desired thickness.
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14
(About the consistency of cooking oil.)
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15
Once sauce is thickened turn off heat and add the minced garlic, minced ginger, ground chilies, and the bottom end of two green onions to the sauce.
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16
As soon as that is stirred in, mix in the chicken pieces making sure that they all get coated evenly.
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17
Serve up the chicken with steamed broccoli on the side, atop white rice.
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18
Garnish with the tops of the green onions chopped into small pieces.
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19
ENJOY!
