3 tbsp. soy sauce
3 tbsp. rice vinegar
3 tbsp. water
1 lg. garlic clove, minced
1 tsp. finely minced ginger (or 1/4 tsp. powder)
4 chicken breasts, skinned and boned
1 egg, beaten
1 tbsp. cornstarch
2 c. oil
4 dried hot red chilies
1/4 to 1/2 tsp. dried red pepper flakes, optional

Cut chicken into quarter-sized pieces. Combine soy, vinegar, water, garlic, and ginger in bowl; set aside. Combine egg and cornstarch in large bowl and blend well. Add chicken and toss to coat.

Heat oil in wok or deep fryer until very hot. Fry chicken in batches until crisp and brown, 3-4 minutes. Drain chicken on paper towel; pour off all but 1 teaspoon oil.

Add chilies and pepper flakes to oil and toss over high heat several seconds. Return chicken to wok with soy mixture and stir 2 seconds. Serve immediately.