10 ounces chicken breast
3 teaspoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 teaspoon cornstarch
Diced chicken breast lightly coated with potato starch
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic, green onions, chili paste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
Note from Michelle: Next time, I'll do half-and-half vinegar and sugar (this time I did less sugar to vinegar and regretted it).
The chili paste is ESSENTIAL!