Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Chicken legs including
-thighs, boned, cut into
-1/2-inch pieces
1 Egg, slightly beaten
1/2 tb Vegetable oil
1/2 tb Cornstarch
Vegetable oil

--------------------------SAUCE 1-------------------------------
2 Green onions, trimmed to 4
-inches
1 1/2 tb Light soy sauce
1 1/2 tb Mushroom soy sauce
1 1/2 tb Rice wine or dry sherry
2 1/2 Inch thick pieces fresh
-ginger, peeled
Grinding of fresh pepper
3 tb Chicken bouillon
1 ts Brown sugar
1 tb Cornstarch

--------------------------SAUCE 2-------------------------------
1 ts Rice or cider vinegar
1/2 tb Chili paste (more, if you
-like hot food)
1 ts Sesame oil (optional)

DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil,
and cornstarch. In a blender or food processor, or by hand, combine
the ingredients for Sauce 1. In a small bowl, combine the ingredients
for Sauce 2. Place the measured ingredients beside the wok in the
order in which they are to be placed in the wok. Warm 2 serving
dishes, one lined with paper towel, in a 250=A1 oven. Fill the wok to
a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high
(400=A1), or until a day-old cube of bread browns in just under 1
minute. Heat another 4 minutes to stabilize the temperature. Put the
chicken pieces into the oil one at a time until all are in. Stir-fry
3 minutes. Remove the pieces from the oil, draining well over the
wok, and keep warm in the oven on the paper-lined dish. Empty the oil
from the wok. Reduce the heat to medium (350=A1) and stir in Sauce 1.
As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the
chicken, stir-fry 1 minute more, then turn into the serving dish.
Scrape the sauce over the chicken and serve at once.

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