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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