How to make
Dice the meat into 1″ (2.5 cm) cubes. Put them in a bowl with the powdered garlic, white pepper, salt, wine and water, stir and cover with plastic wrap.
Put away in the fridge for 1 hour to marinate. For the breading, beat the egg in a bowl, add the powdered garlic, salt, baking powder, starch and water, stir and add the flour and oil.
You need to obtain a thick mixture. Mix all the products for the sauce in another bowl.
Mix and leave aside. Take the meat out. It should have absorbed all of the liquid during the marinating process, stir again.
If there's any liquid left, drain it out and put the chicken bites in the breading, roll them well with your hands to cover them well.
Heat a wok pan on the stove at the highest possible temperature, pour in oil to heat up well, then lower the heat to medium and start putting the chicken bites in the pan.
Fry 2 min. per side to a pale yellow, turning them over with a slotted spoon. Take out onto paper towels and leave to drain for 20 seconds.
Heat the stove to the max again and return them to the oil. Fry another 3 min. to a golden-brown color.
Take them out again and leave to drain onto paper towels. If your pan can't fit all of the chicken bites at once, fry them in 2 lots but be sure to follow the same process of frying, draining and frying again.
Pour the oil out from the pan and put the mixture for the sauce in the dry pan on the heated stove. Stir with a wooden spatula about 1 min., enough for the liquid and vinegar aroma to evaporate.
Once bubbles start forming add the breaded and fried chicken bites, stir them well in the sauce - it will immediately stick to them. Take them out into a plate.
Serve with boiled rice and sprinkle with sesame seeds. I highly recommend you try these!
