Hunan-Style Fried Chicken with a Piquant Glaze. This recipe is really simple and has very few ingredients, yet it is one of the tastiest dishes around. Thinly sliced chicken breast is shallow-fried until crispy and golden, then glazed with and beautifully glossy and tasty Hunan-style sauce.
You can find the full printable on our website, http://whats4chow.com/2014/08/05/chinese-sweet-piquant-chicken-hunan-style-fried-chicken-with-a-piquant-glaze/
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Ingredients

2 Chicken Breasts, skin off, deboned
1 Egg lightly beaten
30ml Tapioca flour (can substitute corn flour)
2.5ml Salt
For the Sauce:
30ml Caster sugar
20ml Rice wine vinegar or regular white wine vinegar
15ml Soy sauce
Other:
½ Red pepper, cut into strips
½ Yellow pepper cut into strips
Instructions:
Slice the chicken breasts across the grain into slices 3mm / ⅛ inch thick. Place them in a mixing bowl.
Whisk the egg, salt and tapioca flour together until smooth then mix it into the chicken.
In a jug, whisk together the caster sugar, vinegar and soy sauce until all of the sugar is dissolved.
Slice the peppers into strips.
Pour oil into your wok to a depth of 1 inch / 25mm, and heat it over high heat.
Add the peppers and fry for 3-4 minutes until they start to brown on the edges. Remove them with a slotted spoon.
Add half of the chicken and fry this for 3 minutes until crisp and golden. remove this with a slotted spoon and repeat with the balance of the chicken.
Drain the wok, return it to the heat and return the chicken and the peppers to the wok. Mix briefly to combine, then pour in the sauce.
Stir this for 60 seconds until the sauce has thickened and glazed everything.
Serve immediately with the accompaniments of your choice.

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