Sauce:
1/2 cup cornstarch
1/4 cup water
1 1/2 tsp garlic; minced
1 1/2 tsp ginger root; minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup dry sherry; or dry white wine
14 oz chicken broth

Meat:
3 lb chicken breast; bite sized pieces
1/4 cup soy sauce
8 small dried red chilies stems and seeds; stem/seeds removed
1 medium egg; beaten
1 cup cornstarch
2 quarts vegetable oil
2 cups sliced scallions optional
rice, fried or steamed

Sauce:
1. Put everything in a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Meat:
1. Place meat In a large bowl, mix together the chicken, soy sauce, and hot peppers. Stir in the egg. Add the cornstarch and mix until all the chicken pieces are well coated. (It will look awful at this point.)

2. Heat the deep-frying oil to 350F in a large pot.

3. Cover a large platter with a few layers of paper towels. Set aside the chiles. Deep-fry 7 or 8 chicken pieces at a time until crispy. Drain on paper towels.

4. Repeat until all the chicken chunks are fried. Place 1 tablespoon oil in a wok and heat until very hot. Add the scallions and chiles and stir-fry for about 30 seconds . 5. Shake the sauce to recombine, then pour it into the wok. Cook until thick. If it gets too thick, add water until it s the right consistency.

6. Add the chicken to the sauce and cook until everything is hot and bubbly.

7. Serve with fried or steamed rice. Note This does not reheat well, so eat in one sitting.