Instructions: Dice chicken breast and lightly coat 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 reserving 3 tablespoons of the oil. Rinse out the wok.

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

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