1 c. walnut halves
1 tbsp. beaten egg
1 tbsp. oil
1 tsp. cornstarch
6 chicken thighs, boned, cut into 1/2" pieces
1/2 c. oil
1/4 c. hoisin or plum sauce
1 (1") piece ginger, chopped
2 tbsp. sugar
2 tbsp. soy sauce
1 tsp. sesame oil
2 green onions, finely chopped

Pour boiling water over walnuts, let stand 5 minutes. Drain and pat dry. Combine egg with 1 tablespoon oil and cornstarch in small bowl. Add chicken pieces and toss gently to coat. Heat 1/2 cup oil in wok over medium heat until haze forms. Add walnuts and fry until golden, about 45 seconds. Remove with slotted spoon and drain on paper towels. Add chicken to wok and fry until golden brown, 3-4 minutes. Drain. Pour off all but thin film of oil. Return pan to heat. Add plum or hoisin sauce, ginger, sugar, soy, sesame oil and stir until combined. Reduce heat and simmer, stirring constantly until sauce begins to thicken, about 1-2 minutes. Add chicken and walnuts; mix thoroughly with sauce. Transfer to heated platter and garnish with green onion.