1/2 c. cornstarch
1/4 c. water
1 1/2 tsp. garlic, minced
1 1/2 tsp. ginger, fresh, minced
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. sherry wine
1 1/2 c. chicken broth, hot
1 tbsp. MSG (monosodium glutamate) optional
3 lbs. chicken, raw, deboned, cubed
1/4 c. soy sauce
1 tsp. white pepper
1 egg
1 c. cornstarch
1 c. salad oil
2 c. green onion, chopped
16 red chili peppers, dried

To make sauce, dissolve cornstarch in water and add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, and sherry. Then add chicken broth and MSG, if used, and stir until sugar is dissolved. Refrigerate until needed.

In a separate bowl mix chicken, 1/4 cup soy sauce, and white pepper. Stir in egg and add cornstarch until thoroughly blended. Add a small amount of oil if mixture becomes too dry.

Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain chicken of grease and set aside. Place a small amount of oil in wok or saute pan and heat until oil smokes. Add chili peppers and green onions and stir fry briefly. Remove sauce from the refrigerator and stir.

Add sauce to wok or saute pan; mix well and then add the cooked chicken and cook until sauce thickens to your desired consistency. Serve with rice. Serves: 6-8. (Prep and Cooking Time: 45 minutes)