1 lb. chicken breast, chopped in cubes
1/2 tsp. salt
4-5 tbsp. flour
1 egg, beaten
1/4 c. oil to brown chicken

SAUCE:

1/4 c. onion, chopped
2 scallions, chopped
4 slices fresh ginger, minced
1/4 c. ketchup
1/4 c. chicken stock
1 tbsp. sugar
1 tbsp. sherry
2 tbsp. chili paste with garlic

Prepare sauce and set aside. Mix chicken with flour and salt. Add beaten egg to mixture and mix with hands. In a wok or skillet, add oil and heat until hot, then add chicken. You'll need to spread the pieces out for even browning. Once browned, put the chicken on paper towels to drain.

Drain wok of all but 2 tablespoons oil. Put chicken back in wok over medium heat. Add sauce, stirring quickly. It will bubble and thicken. Serve with rice. Thai jasmine rice is very good too.