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TECHNIQUE TO CUT CHICKEN CHINESE-STYLE:
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Rinse chicken.
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On heavy cutting board, set chicken breast side up.
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Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half.
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Remove and discard backbone (optional).
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Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh.
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Pull each wing away from breast, cutting through the joint next to breast.
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Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
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Cut each wing into two pieces.
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You should end up with 22 small serving-size pieces.
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HOISIN CHICKEN:.
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In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside.
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Add remaining 1/2 cup cornstarch in large bowl. Add chicken pieces and stir to coat well.
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In large skillet or wok, heat oil over high heat to 375u00b0F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked.
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Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes.
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Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens.
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Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes.
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Serve over hot Vermicelli and garnish, if desired.
