Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg Cut Diagonally Into 1" Pcs.
1 tb Cornstarch Vegetable Oil
1 lb Boned, Skinned Chicken 16 sm Dried Chiles
Thigh Or Breast 1 Garlic Clove, Minced
Cut Into 2 Inch Chunks 1/4 ts Grated Fresh Ginger
4 Green Onions

---------------------------SAUCE--------------------------------
4 ts Cornstarch 1/4 c Chicken Broth
4 ts Sugar 1/4 c Water
4 ts Rice Vinegar 1/4 c Dry Sherry Wine
6 tb Soy Sauce

Quoting from the article the recipe was contained in, "The dish is not
difficult to make and can be prepared partially in advance. The crunch
texture of the chicken pieces is achieved by coating them with egg and
cornstarch, then deep-frying them twice; once to cook them through;
and once at a higher temperature to make them brown and crisp. The
velvety sweet-sour sauce, which is combined with the chicken at the
last minute, provides a wonderful counterpoint. The amount of heat is
your option. Sixteen small dried red peppers provide a moderate
amount of heat. Add more or less to taste, but be careful not to bite
into one. They are dynamite!"
~---------------------------------------------------------------------
~-- Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2
inches of oil to 350øF. 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. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 TB of oil until hot. Add chili
peppers and cook until blackened. Add onions and stir-fry about one
minute. Add garlic and ginger, cooking briefly, but do not brown.
Remove from heat. Reheat deep oil to 400øF. Return chicken to fat,
in batches, and cook until crisp and golden brown. Drain on paper
towels. Re-stir sauce and add to frying pan with onions and peppers.
Cook, stirring until thickened and bubbly. Add chicken and cook,
stirring, until well coated and heated through. Serve over rice.
Makes 3 to 4 servings.

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