Ingredients:

• 3 lbs – de-boned dark Chicken meat, cut into large chunks
• 1/4 cup – soy sauce
• 1 tsp – white pepper
• 1 – Egg
• 1 cup – cornstarch
• Vegetable oil – for deep-frying
• 2 cups – sliced green Onions
• 16 – small dried hot peppers
• Sauce:
• 1/2 cup – cornstarch
• 1/4 cup – water
• 1.5 tsp – minced Garlic
• 1.5 tsp – minced Ginger root
• 3/4 cup – Sugar in 1/2 cup – soy sauce
• 1/4 cup – white Vinegar
• 1/4 cup – cooking wine
• 1.5 cup – hot Chicken broth
• 1 tsp – ajinomoto (monosodium glutamate /MSG – optional)

Method:

1. For the sauce:
2. Mix half cup cornstarch, garlic, ginger, sugar, half cup soy sauce, vinegar, chicken broth, and MSG with water. Stir until sugar dissolves, then refrigerate.
3. Mix chicken in quarter cup soy sauce, and white pepper.
4. Stir in egg.
5. Add 1 cup cornstarch.
6. Add a cup of vegetable oil to help separate chicken pieces.
7. Deep-fry chicken pieces at 350 degrees Centigrade until crispy. Drain.
8. Stir fry onions and pepper.
9. Stir in the sauce and add to wok.
10. Place chicken in sauce and cook until sauce thickens.