2 chicken cutlets
1 tsp. cornstarch
1 egg, beaten
4 dry hot peppers
1 garlic clove, minced
1 tsp. fresh ginger, grated
4 tbsp. soy sauce
4 tbsp. vinegar
4 tbsp. water
1 c. vegetable oil

Cut chicken into large chunks. Mix cornstarch with egg. Put chicken pieces in mixture and stir. Mix garlic and ginger with soy sauce, vinegar and water for sauce. Pour oil into wok or large skillet. When oil is red-hot add chicken and stir-fry until crisp. Remove chicken. Leave 1 teaspoon of oil in wok and add red peppers. Pour in sauce and chicken and saute for 1 minute.

Serves 2.