Ingredients :

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1/2 cup cornstarch
3 pounds dark deboned
chicken meat cut into large chunks
1/4 cup water
1 1/2 tsp minced garlic
1/4 cup soy sauce
1 1/2 tsp minced ginger
1 tsp white pepper
3/4 cup sugar
1 egg
1/2 cup soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1 1/2 cups hot chicken broth
2 cups scallions, diced
1 tsp M.S.G. (optional)
16 small dried hot
peppers

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Method :

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To make sauce, mix cornstarch and water together. Add garlic,
ginger, sugar, soy sauce, vinegar and wine. Then add chicken
broth and M.S.G. and stir until sugar dissolves. Refrigerate
until needed.
In separate bowl, mix chicken, soy sauce and pepper. Stir
in egg. Add cornstarch until chicken is coated evenly. Add oil
to help separate chicken pieces. Divide chicken into small
quantities and deep-fry at 350 degrees until crispy. Drain on a
paper towel.
Place a small amount of oil in wok and heat until wok is
hot. Add scallions and peppers and stir-fry briefly. Stir
sauce; add to wok. Place chicken in sauce and cook until sauce
thickens. Add either cornstarch or water as needed. Serve with rice.

Serves 6 - 8.