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
-into 1 inch pieces
-or breast cut into 2 inch
-chunks
Vegetable oil
16 sm Dried Chiles
1 Clove garlic, minced
1/4 ts Grated fresh ginger
4 Green onions, cut diagonally

---------------------------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

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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