Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
----Sauce---- 
1/2       Cup           Cornstarch 
1/4       Cup           Water 
1 1/2     tsp           minced fresh Garlic 
1 1/2     tsp           minced fresh Ginger 
3/4       Cup           Sugar 
1/2       Cup           Soy Sauce 
1/4       Cup           White Vinegar 
1/4       Cup           Sherry (can use white wine) 
1         can           condensed Chicken Broth 
----Meat---- 
3         lbs           boneless skinless chicken -- cut into chunks 
1/4       Cup           Soy Sauce 
1                       egg -- beaten 
1         Cup           Cornstarch 
2         Cup           sliced Green Onions 
8         small         dried Hot Peppers -- seeds removed

Preparation:

* Sauce: Put everything into 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: Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in a 350°F oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried. * Place a small amount of oil (1 Tbsp.) in wok, and heat to 400°F. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.