Hunan Kung Pao

Ingredients

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• 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
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• ¼ cup cornstarch
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• 2 large eggs
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• 1 teaspoon salt
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• ½ teaspoon ground black pepper
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• 6 tablespoons all-purpose flour
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• 1 teaspoon baking powder
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• ½ cup vegetable oil
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• ½ cup chopped green onion
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• 2 tablespoons grated fresh ginger root
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• 4 teaspoons sesame oil
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• ½ cup water
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• ½ cup white sugar
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• ¼ cup distilled white vinegar
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• 2 tablespoons cornstarch
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• 2 tablespoons soy sauce
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• ¼ cup oyster sauce
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• ¼ cup ketchup
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Instructions

1. 1
   Gather the ingredients.
2. 2
   Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
3. 3
   Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
4. 4
   Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
5. 5
   Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.