Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. combine egg and cornstarch mixture well. add chicken and toss to coat. heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). drain on paper towels. pour off all but 2 teaspoons oil from pan. add chilies and toss for a few seconds. return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). add pea pods; cook 1 more minute. serve immediately. if reheat ing, cut down on cooking time. serves 6 to 8.

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.