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1
Fried or steamed rice, for serving
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2
Whole cilantro leaves, for serving
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3
Combine the diced chicken with the eggs, and the light soy sauce and season with salt and pepper.
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4
Remove the chicken to a medium bowl and add enough cornstarch to coat the chicken; it should form a sticky-like paste around the chicken.
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5
Cover the bowl and let rest for 1 hour in the refrigerator.
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6
For the sauce:
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7
Combine all the sauce ingredients, except the cornstarch slurry, in a large saucepan over medium heat and simmer until the sugar dissolves.
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8
Heat the oil in a deep-fryer or heavy-bottomed pan to 350 to 360 degrees F.
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9
Carefully test the oil by dropping a single piece of chicken into it and cook for around 4 minutes.
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10
When the oil is hot enough, slowly add a few pieces of chicken at a time, until all the chicken is cooked.
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11
Remove the chicken from the oil to paper towels to drain.
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12
Add a little more oil to a clean wok or skillet over medium heat.
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13
When the oil is hot add the chiles and green onions to saute for around 1 minute.
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14
Add the already cooked chicken to the wok and toss around with the chiles so that all the chicken gets great flavor.
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15
At this point add the warmed sauce mixture, a few spoonfuls at a time, until all the chicken is coated but not soaking wet.
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16
If the sauce is a little runny add the cornstarch slurry, a little at a time, to thicken the sauce.
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17
Remember you have to cook the sauce until bubbling after you have added the cornstarch.
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18
This normally takes a couple of minutes over low heat.
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19
Remove the chicken mixture from the wok to a serving bowl and serve immediately on fried or steamed rice.
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20
Garnish with whole cilantro leaves before serving.
