Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, mix 1/2 cup of cornstarch and 3 eggs thoroughly. toss chicken in mixture to coat. in a small bowl, combine the rest of the cornstarch, rice vinegar, rice wine, sugar, and soy sauce. heat 1-2 inches of peanut oil in a wok over medium-high heat. fry chicken in small batches long enough to cook through, but not golden brown. remove from pan and place on a paper towel. leave a tablespoon or two of peanut oil in the wok. add chicken and chili pods to the wok and stir fry until crispy and brown. once chicken is done, add the sauce mixture over the chicken in the wok and toss over heat until sauce thickens. serve immediately. goes great with fried rice and an egg roll.

Target recipe: to make pepper sauce, mix cornstarch and water together. add garlic, ginger, sugar, soy sauce, vinegar, and wine. then add chicken broth and msg and stir until sugar dissolves. refrigerate until needed. in separate bowl, mix chicken, soy sauce, and pepper. stir in egg. add cornstarch until chicken is coated evenly. add oil to separate chicken pieces. divide chicken into small quantities and deep fry at 350f until crispy. drain on a paper towel. place a small amount of oil in wok and heat until wok is hot. add scallions and peppers and stir fry briefly. stir sauce; add to wok. place chicken in sauce and cook until sauce thickens. add either cornstarch or water as needed. serve with rice.