Ingredients:
1 pound chicken
1 Tablespoon light soy sauce
1 egg, lightly beaten
pepper, to taste
¼ cup cornstarch
3-4 Cups oil for deep frying
2 Tablespoons soy sauce
1 Tablspoon rice vinegar
2 teaspoons rice wine or dry sherry
1 Tablespoon granulated sugar
3 Tablespoons chicken broth or water
2 teaspoons minced garlic
1 Tablespoon minced fresh ginger
2 teaspoons cornstarch
3 green onions, finely sliced
5-10 small dried red chili peppers or red pepper flakes according to taste

*Cut the chicken into 1-inch cubes. Dip chicken cubes into combination of egg, soy sauce, and pepper, and then coat the chicken with cornstarch. For traditionalists, deep fry chicken cubes, a few pieces at a time, in wok with oil at 360 degrees for about 4 minutes, until brown. For those concerned with calories, place chicken pieces, one at a time on baking sheet, and bake for 10-15 minutes, or until chicken is golden brown.

*Remove chicken, and if deep frying, place on paper towel to absorb extra oil. After
baking, simply set chicken aside.

*Combine the next ten (10) ingredients in a bowl, stirring to dissolve the sugar, and then set aside. Drain and clean out the wok, if chicken was deep fried. Heat 2 tablespoons oil over medium-high heat. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are heated (about 30 seconds).

*Push the chicken up to the sides of the wok. Add the sauce and stir it continually
for 1 - 2 minutes to thicken.

*Mix the sauce with the chicken, making sure the chicken is nicely coated with the
sauce. Serve immediately with rice.