Categories: Poultry, Chinese 
      Yield: 4 servings 
  
      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.