1 lb chicken thighs, cut in bite sized pieces
1/4 cup cornstarch
2 green onions, cut into 1 in pieces
1/2 cup onion, quartered
2 dried chilis
5 tbsp vegetable oil for frying
Sauce:
1 tsp minced ginger
2 cloves minced garlic
3 tbsp soy sauce
2 tbsp brown sugar
2 tbsp hoisin sauce
1 tsp oyster sauce
1/2 tsp ginger
1 tsp Chinese cooking wine
1/2 cup cold water
1 tbsp cornstarch
Coat chicken with 1/4 cup cornstarch.
Make sauce, adding cornstarch last and whisk until all lumps are gone. Put aside.
Over medium high heat fry chicken in batches.
Remove all but one tbsp oil and add in onions and dried chilis. Cook approximately 1 minute before adding in sauce and allow to thicken, about 1 minute before adding chicken back in. Next add in green onions. Serve over rice. Enjoy!