-
1
Mix together egg, salt, black pepper, and cornstarch in a bowl.
-
2
Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
-
3
In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
-
4
Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
-
5
With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
-
6
Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
-
7
turn off heat, and remove chicken with a wire strainer and drain over a bowl.
-
8
Pour off all but 1 1/2 tbsp. of the oil from the wok.
-
9
Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
-
10
Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
-
11
Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
-
12
add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
-
13
Place on platter; and garnish with steamed broccoli florets.
-
14
Serve with rice.
