1 pound boneless, skinless chicken breasts or thighs
½ teaspoon salt
1 egg
¾ cup + 1 tablespoon cornstarch, divided use
1 cup + 3 tablespoons vegetable oil, divided use
2 tablespoons chopped green onion
1 tablespoon fresh minced ginger
1 tablespoon fresh minced garlic
2/3 cup chicken stock
2 tablespoons gluten-free soy sauce
4 tablespoons sugar
Chinese hot oil to taste
1 tablespoon sherry
1 tablespoon white vinegar
Steamed broccoli

Cut chicken into bite-sized pieces and rub with salt. Mix the egg with 3 tablespoons water. Dip chicken in egg mix. Add ¾ cup cornstarch and coat chicken thoroughly.

Heat 1 cup oil in a wok or skillet on medium-high and cook chicken pieces until they turn golden brown. Remove from oil and drain. Remove from skillet. Place remaining 3 tablespoons oil in pan. Over medium high heat, add green onions, ginger and garlic. When garlic turns clear, add chicken stock, soy sauce, sugar. Stir well.

Mix 2 tablespoons water with 1 tablespoon cornstarch. Pour into stock mixture and stir well. Add the chicken and continue stirring. Add Chinese hot oil (½ to 1 teaspoon) wine and vinegar. Stir gently. Serve immediately with broccoli.

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