2 chicken drumstick; boned and cut into cubes
20 dried chiles; soaked and cut into sections
1 onion, cut into small pieces
4 tablespoons Oil for frying
1 tablespoon Chinese cooking wine
1 tablespoon light soy sauce
2 tablespoons corn flour
3 tablespoons Black Vinegar
2 tablespoons sugar
2 tablespoons water
3 tablespoons Corn flour mixture (thickener)
Marinate chicken for at least an hour.
Dust chicken with corn flour.
Deep-fry till they turn golden brown and set aside.
Heat oil and saute onions for 1 minute.
Add dried chiles and fry till fragrant (about 30 seconds).
Add all seasonings except corn flour mixture.
When the sauce boils, gradually add in the corn flour mixture till the sauce thickens.
Add in the chicken and coat evenly.
Dish and serve.