- One pound of chicken parts, boned, skinned, with fat membranes removed, and cut into one-inch cubes
- One egg
- One quarter teaspoon of ground sea salt
- One quarter teaspoon of freshly ground white pepper or one teaspoon of red pepper flakes
- Three tablespoons cornstarch
- Two and one half tablespoons of dark soy sauce or tamari sauce
- One teaspoon of minced garlic
- Two teaspoons of minced ginger root
- Two tablespoons of hoisin sauce
- Three tablespoons of unrefined (turbanado) sugar
- Three teaspoons of distilled vinegar
- One and one half teaspoons of Shao-Hsing wine or very dry sherry
- Three and one half cups of peanut or sesame oil
- Six to twelve (depending on desired spiciness) hot, red chili peppers, capped and halved lengthwise
- One half cup of finely sliced green onions
Combine the soy sauce, garlic, ginger, hoisin, sugar, vinegar, and wine/ sherry in a small bowl, cover it, and set it aside. Mix the egg, salt, white pepper, and two tablespoons of the cornstarch in a medium to large bowl. Add the chicken cubes and mix them until the chicken pieces are coated. Then allow the chicken to marinate for at half an hour or so.
Heat the peanut or sesame oil in a wok or large, oiled frying pan to three hundred fifty degrees fahrenheit over high heat. Remove the chicken cubes from their bowl one by one, dust them lightly in the remaining one tablespoon of cornstarch, and place them in the oil. Deep-fry the cubes for one and one half to two minutes each until the chicken is brown and fairly crisp, then turn the heat off. Carefully place the cubes on a strainer to drain over a bowl (if you wish to reuse the oil for frying other things) or folded paper towels.
Once all the chicken has been cooked, turn off the heat. Pour off all but one and one half tablespoons of the oil from the wok or frying pan. Then turn the heat back up to high and wait for a bit of white smoke. When the smoke appears, add the chilies and stir them for fifteen seconds or so. Then add the green onions and stir the scallions and chilies for thirty more seconds. Then add the chicken and cook it all, stirring constantly, for approximately one minute.
Quickly uncover the sauce mixture in the small bowl and stir it a few times. Add it too the wok or frying pan and cook the chicken for one and one half minutes more, until the chicken is thoroughly coated. Then turn off the heat, transfer the chicken to a bed of rice and steamed broccoli, and serve it hot.