GF/CF Chang's Spicy Chicken

Ingredients

• 2 packages of chicken breasts (2 large half-breasts each)
• 3 Tblsp cornstarch
• 2 Tblsp potato flour
• Canola cooking oil
• 2 tsp garlic
• 1/2 cup scallions
• 1/4 cup chicken stock
• 1/4 cup seasoned rice vinegar (sushi vinegar)
• 2 tsp chili sauce
• 4 tsp sesame oil
• 2 tsp oyster sauce

Directions

• Cut chicken into bite size pieces.
• Coat chicken with 2 Tblsp cornstarch and potato flour.
• Heat wok.
• Add oil to cooking wok until you have about a 7" diameter amount of oil to cook in.
• Fry chicken pieces in small batches until golden -- don't let pieces stick and make sure that they are cooked through. Drain chicken on paper towels.
• Toss all but 6 tsp of the cooking oil.
• Add garlic and scallions to wok.
• Mix last Tblsp of cornstarch into chicken stock and rice vinegar.
• Add cornstarch mixture, chili sauce, and sesame oil to the wok.
• Add cooked chicken and stir together until chicken is well-coated and everything is hot.
• Serve with steamed rice.