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. ---------------------------------------------------------------------------
Nutrition
Ingredients
