Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg
1 tb Cornstarch
1 lb Boned, Skinned Chicken
-Thigh Or Breast
-Cut Into 2 Inch Chunks
4 Green Onions
-Cut Diagonally Into 1" Pcs.
Vegetable Oil
16 sm Dried Chiles
1 Garlic Clove, Minced
1/4 ts Grated Fresh Ginger

---------------------------SAUCE--------------------------------
4 ts Cornstarch
4 ts Sugar
4 ts Rice Vinegar
6 tb Soy Sauce
1/4 c Chicken Broth
1/4 c Water
1/4 c Dry Sherry Wine

Quoting from the article the recipe was contained in, "The dish is not
difficult to make and can be prepared partially in advance. The crunch
texture of the chicken pieces is achieved by coating them with egg and
cornstarch, then deep-frying them twice; once to cook them through;
and once at a higher temperature to make them brown and crisp. The
velvety sweet-sour sauce, which is combined with the chicken at the
last minute, provides a wonderful counterpoint. The amount of heat is
your option. Sixteen small dried red peppers provide a moderate
amount of heat. Add more or less to taste, but be careful not to bite
into one. They are dynamite!"
~------------------------------------------------------
~------------- ~-- Whisk together thoroughly 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=F8F. 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. (The
chicken may be fried the first time up to one hour in advance; the
sauce can be combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 TB of oil until hot. Add chili
peppers and cook until blackened. Add onions and stir-fry about one
minute. Add garlic and ginger, cooking briefly, but do not brown.
Remove from heat. Reheat deep oil to 400=F8F. Return chicken to fat,
in batches, and cook until crisp and golden brown. Drain on paper
towels. Re-stir sauce and add to frying pan with onions and peppers.
Cook, stirring until thickened and bubbly. Add chicken and cook,
stirring, until well coated and heated through. Serve over rice.
Makes 3 to 4 servings.

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