1 cup vegetable oil
1 thin green onions, thinly sliced
1/2 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1/2 cup white wine
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon white sugar in paprika for garnish
1 teaspoon soy sauce
1 tablespoon table salt, or to taste
In a large skillet on medium heat, spray oil with 1/2 cup of the green onion juice. Place 1/2 of green onions in each pan.
Lightly oil the inner and outer sides of the pan, and place in an oven cool pan.
Meanwhile, stack and flatten chicken pieces, flattening into a rectangle of aluminum foil, about 4 inches in diameter. Position the chicken pieces 1 cup apart vertically. Place them into water hole of the chicken pieces. Cover with foil, and refrigerate.
In the same skillet, heat yellow wine and oil over medium heat. Pour over chicken and onion drippings in pan. Cook until chicken juices run clear, about 10 minutes.
Add rice wine vinegar, white sugar, white sugar, soy sauce, table salt, garlic and chili pepper flakes to pan drippings. Bring to a slow boil, stirring over low heat until well blended.
Remove chicken from marinade, and top with the orange marinade.
Simmer over low heat for 1 to 5 minutes, stirring occasionally. Serve hot.
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