Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg -into 1 inch pieces
1 tb Cornstarch Vegetable oil
1 lb Boned, skinned chicken thigh 16 sm Dried Chiles
-or breast cut into 2 inch 1 Clove garlic, minced
-chuncks 1/4 ts Grated fresh ginger
4 Green onions, cut diagonally

---------------------------SAUCE--------------------------------
4 ts Cornstarch 1/4 c Chicken broth
4 ts Sugar 1/4 c Water
4 ts Rice vinegar 1/4 c Dry sherry
6 tb Soy sauce

Directions: Whisk together throughly the egg and cornstarch. Add
pieces of chicken, turning to coat evenly. In wok or deep-fat fryer,
heat 2 inches of oil to 350 degrees F. Fry chicken, a few pieces at a
time until lightly browned and just cooked through. Drain on paper
towels. Combine sauce ingredients, mixing well. Set aside.

Remove all but 1 T of oil from wok and heat until hot. Add chili
peppers and cook until blackened. Add onions and stir-fry about one
minute. Add gralic and ginger, cooking briefly, but do not brown.
Remove from heat. Set aside. Add deep-frying oil back into wok and
heat to 400 degrees F. Return chicken to wok and cook until crisp
and golden brown. Drain on paper towels.

Remove oil from wok. Put the sauce back in the wok with the onions
and peppers. Cook, stirring, until thickened and bubbly. Add
chicken and cook, stirring until well coated and heated through.
Serve over rice.

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