2 lbs boneless chicken breast cut into 2-3 inch strips
1 cup cornstarch
1 cup vegetable oil
2 green chili pepper (or jalepeno), seeded and finely sliced
2 red chilis seeded and finely sliced **note** If you want to tone down the heat use red bell pepper
2 Tbs finely chopped walnuts (toasted)
salt & pepper, to taste
3 Tbs dry white wine
2 Tbs soy sauce
1 shallot finely chopped
3 crushed garlic cloves
1 tsp chili paste
1/2 tsp Sriracha chili sauce (optional)
1 Tbs chili oil
2 Tbs soy sauce
1 Tbs pineapple or orange juice
2 Tbs pure maple syrup
1 Tbs sugar
12 peeled garlic cloves (whole and roasted)
Combine all of the marinade ingredient in a bowl and mix well. Add the chicken and mix well, coating all pieces with the marinade mixture. Cover and refrigerate for about 1 hour
Heat up a heavy skillet or wok over high heat and add enough oil for deep-frying. Give the chicken a light dusting of cornstarch, covering each piece evenly. Deep fry the chicken until golden brown on both sides about 5 minutes per side.
Set chicken aside and allow the oil to drain on paper towels. Combine the sauce ingredients in a large saucepan and simmer over medium heat. Once the sauce begins to bubble add the fried chicken pieces and mix well, making sure you coat all of the chicken.
Allow it to simmer and continue mixing until the sauce thickens and forms a sticky glaze on the chicken. Then add the sliced chili peppers and mix well. Transfer to a serving plate and garnish with the cooked garlic cloves and chopped walnuts. Serve with white rice. Bon Appetit!