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1
In a medium bowl, combine the egg, 3 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon mirin. Add the chicken and let it marinate at room temperature while you assemble the rest of the ingredients.
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2
In a separate bowl, combine the remaining tablespoon of cornstarch, the remaining 1/4 cup soy sauce, the remaining 2 tablespoons mirin, and the rice vinegar, sugar, hoisin, chili paste, peppercorns, sesame oil, and 1/2 cup water. Set aside.
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3
In a heavy pot over medium heat, heat 3 inches of oil to 360u00b0F.
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4
Add about 10 pieces of chicken to the hot oil and fry until brown and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside.
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5
Remove all but 3 tablespoons of oil from the pot and add the chilies, ginger, and garlic, and cook for 30 seconds. Add the broccoli and bell pepper and stir-fry, tossing the vegetables for 2 minutes or until they are brightly colored and partially cooked.
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6
Add the cooked chicken to the pot along with the reserved sauce and cook, stirring, until the sauce thickens and the vegetables are tender, about 2 minutes.
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7
To serve, sprinkle green onions over the top and serve hot with rice.
