General Chicken-Step by Step

Direct Directions while awake! DON'T BE INTIMIDATED BY THE STEPS!! IT WILL BE WORTH IT, I PROMISE!!

For the chicken:

• Cubed chicken (breasts or thighs)
• Season with Salt and Pepper
• 1Cups of CORN STARCH
• Add 3 eggs (beaten)

For the Sauce:

• 1 Cup of Soy Sauce
• 1 8oz Jar of Sambol Chili Paste
• 1 1/2 Cup of White Sugar (if you do this you wont need brown sugar)
• 2 Tbsp of Ketchup
• 1 Cup of Rice Wine Vinegar
• 1 Cup of Green Onion (entire stalk/green and white)
• 1 Tbsp of Sesame Seed Oil
• 3-5 Dried Arbol Red Chilies (these are very hot, use caution)
• 1 Cup of Chicken Broth
• 1 Heaping Tbsp of Minced Garlic (or you can cut fresh garlic)

Start heating your oil. Season and coat your chicken and set aside. Mix all the sauce ingredients in sauce pan and set aside. Now start cooking all coated chicken pieces in very hot oil; don't overcrowd skillet, cook until golden brown on both sides. Remove from oil and let drain. Then, REFRY ALL PIECES, yes, DOUBLE FRY! This is essential to making this recipe just like take out. You will thank me later, please do this, okay?! When you have your last chicken pieces cooking, start cooking your sauce. Let it come to a brisk boil. Once boiling, add a thickening agent to sauce (2 1/2 tbsp of corn starch and 1/4 cup of cold water). Once sauce is thickened, turn it off.

When ready to serve, serve fried pieces of chicken with sauce poured over it; this will keep the chicken crispy for each serving.