Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a zip-top bag, combine marinade and chicken. refrigerate at least 30 minutes. while marinating, assemble rest of ingredients (except chilies) and combine in a bowl. this step is very important because after you fry the chicken, this recipe moves very fast! after marinating, fry chicken and drain. keep warm. drain the oil if any is left. toast the chilies in a drop of oil, being careful not to burn them. mix the sauce ingredients in a small bowl, stirring until the cornstarch is combined; add to the skillet and bring to a boil and reduce heat. mixture should thicken up a bit. return the chicken to the skillet and heat through.

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.