Sauce
1/2 C Cornstarch
1/4 C Water
1-1/2 teaspoon minced fresh Garlic
1-1/2 teaspoon minced fresh Ginger
3/4 C Sugar
1/2 C Soy Sauce
1/4 C White Vinegar
1/4 C Sherry (I have used a white wine before as well)
1 can condensed Chicken Broth
Chicken
3 pounds boneless/skinless chicken, cut into chunks
1/4 cup Soy Sauce
1 egg, beaten
1 cup Cornstarch
2 cups Green Onions, sliced
8 Hot Peppers, small, dried, seeded
Put the sauce ingredients into a quart jar with a lid and shake it up, then put in the refrigerator. Just shake it up again when you are ready to use it.
Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried. Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice.
This does not reheat well, so eat in one sitting.