Crispy Tsao's Chicken

To Create the Sauce: Combine 1/2 cup cornstarch and 1/4 cup water in a large bowl. Thoroughly mix the ingredients together. Add minced garlic, grated ginger, granulated sugar, 1/4 cup soy sauce, and white wine vinegar to the bowl. Stir in chicken broth and monosodium glutamate until sugar is fully dissolved. Refrigerate the sauce until it's required.

To Prepare the Chicken: In a separate container, combine boneless chicken pieces, 1/2 cup soy sauce, and white pepper. Mix the ingredients well until the chicken is evenly coated. Crack an egg into the bowl and stir until the egg is fully incorporated with the chicken mixture. Add a small amount of oil to help separate the chicken pieces during frying. Divide the chicken into smaller portions and deep-fry at 350 degrees F (175 degrees C) until crispy. Drain the fried chicken on paper towels.

To Prepare the Mixture: Heat a small amount of oil in a wok over high heat until it reaches a suitable temperature. Add sliced scallions and dried chile peppers to the wok and stir-fry briefly. Remove the refrigerated sauce from the bowl and mix it well. Add the sauce to the wok. Then, add the fried chicken pieces to the wok and cook until the sauce thickens (add cornstarch or water as needed until you achieve your desired consistency).