1 lb. boneless, skinless chicken breasts or thighs
1/2 tsp. salt
1 egg
3/4 c. + 1 tbsp. cornstarch, divided use
1 c. + 3 tbsp. vegetable oil, divided use
2 tbsp. chopped green onion
1 tbsp. fresh minced ginger
1 tbsp. fresh minced garlic
2/3 c. chicken stock
2 tbsp. soy sauce
4 tbsp. sugar
Chinese hot oil to taste
1 tbsp. sherry
1 tbsp. white vinegar
Steamed broccoli

Cut chicken into bite-sized pieces and rub with salt. Mix the egg with 3 tablespoons water. Dip chicken in egg mix. Add 3/4 cup cornstarch and coat chicken thoroughly.

Heat 1 cup oil in a wok or skillet on medium-high and cook chicken pieces until they turn golden brown. Remove from oil and drain. Remove from skillet. Place remaining 3 tablespoons oil in pan. Over medium high heat, add green onions, ginger and garlic. When garlic turns clear, add chicken stock, soy sauce, sugar. Stir well.

Mix 2 tablespoons water with 1 tablespoon cornstarch. Pour into stock mixture and stir well. Add the chicken and continue stirring. Add Chinese hot oil (1/2 to 1 teaspoon) wine and vinegar. Stir gently. Serve immediately with broccoli.