1. Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well. 2. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels. 3. Pour off all but 2 teaspoons oil from pan. 4. Add chilies and toss for a few seconds. 5. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately. 6. If reheat ing, cut down on cooking time. Serves 6 to 8. ---------------------------------------------------------------------------
Nutrition
Ingredients
