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1
Beat the egg with the salt and pepper and cornstarch until thoroughly combined.
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2
Pour over chicken and mix through.
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3
Let this rest for about 15 minutes or so, while you chop what needs to be chopped, mince what needs to be minced and mix up the sauce.
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4
Whisk together the soy, garlic, ginger, hoisin, sugar, vinegar and wine and set aside.
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5
Dredge the chicken pieces in cornstarch, shaking off excess. I like to use the ziplock bag trick (place cornstarch and chicken in a large ziplock bag and shake it like you mean it) for this, because it's faster, less messy, and a nice little aerobic workout for my flabby arms. lmfao
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6
Heat about 3 cups of oil (I like to use sunflower, but peanut or soy work too) in your wok to just below the smoking point.
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7
CAREFULLY add chicken, piece by piece (so they don't stick together). Use tongs to do this, so you don't burn yourself.
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8
Fry chicken until just cooked through (it doesn't need to be really browned, just cooked), then remove with a spider or slotted spoon and drain on paper towels. You'll probably have to do a few batches.
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9
When all the chicken is cooked and being drained of excess oil, drain out most of the oil from the wok. Leave just a bit to coat the bottom, not too much.
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10
Add the sauce ingredients and chilies and stir around (still over high heat) until it thickens into a glaze like consistency.
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11
Add in the chicken and toss it around to coat.
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12
Add green onion and toss again.
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13
It's done!
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14
Serve over rice with steamed broccoli.
