(4 servings)

1 Egg
1 tb Cornstarch
1 lb Boned, skinned chicken thigh or breast cut into 2 inch chuncks
4 Green onions, cut diagonally into 1 inch pieces
Vegetable oil
16 sm Dried Chiles
1 Clove garlic, minced
1/4 ts Grated fresh ginger

SAUCE:
4 ts Cornstarch
4 ts Sugar
4 ts Rice vinegar
6 tb Soy sauce
1/4 c Chicken broth
1/4 c Water
1/4 c Dry sherry

Directions: Whisk together throughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 degrees F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside.
Remove all but 1 T of oil from wok and heat until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add gralic and ginger, cooking briefly, but do not brown. Remove from heat. Set aside. Add deep-frying oil back into wok and heat to 400 degrees F. Return chicken to wok and cook until crisp and golden brown. Drain on paper towels.
Remove oil from wok. Put the sauce back in the wok with the onions and peppers. Cook, stirring, until thickened and bubbly. Add chicken and cook, stirring until well coated and heated through. Serve over rice.