4 skinless boneless chicken breasts, cut into small cubes
2 tablespoons cornstarch ( I used flour)
freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced scallions (white and green parts)
Pinch red chile flakes
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons coarsely chopped fresh cilantro, for serving
Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper.
Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir-fry).
Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute.
Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar and 6 grinds of black pepper.
Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely.
Add the soy sauce, cook for another 30 seconds and serve immediately, served with cilantro.
*serve with brown rice