Instructions

Diced chicken breast lightly coated with potato starch

Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three
minutes until golden brown and cooked all the way through. Drain the chicken.
Rinse out the wok.

Add oil back into hot wok, garlic, green onions, chili paste, house white sauce,
Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should
bind to the chicken. Serve with steamed rice or noodles. Serves 4.