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1lb boneless skinless chicken thighs (cut into 1” chunks)

5 dried red chili peppers

3 green onions (sliced)

3 eggs (beaten)

½ cup cornstarch

oil (for frying)


1 ½ tablespoons rice vinegar

2 tablespoons rice wine

3 tablespoons sugar

3 tablespoons soy sauce

2 teaspoons cornstarch

Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.

Step 2: To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.

Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.

Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.

Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.

(Makes about 2 servings)