Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----sauce-----
     1/2  cup           cornstarch
     1/4  cup           water
   1 1/2  teaspoons     garlic -- minced
   1 1/2  teaspoons     ginger -- minced
     3/4  cup           sugar
     1/2  cup           sauce -- soy
     1/4  cup           vinegar -- white
     1/4  cup           sherry
   1 1/2  cups          stock -- chicken
   1      tablespoon    msg -- (optional)
                        -----chicken-----
   3      pounds        chicken*
     1/4  cup           sauce -- soy
   1      teaspoon      pepper -- white
   1                    eggs
   1      cup           cornstarch
   1      cup           oil
   2      cups          onions -- green, sliced
  16      small         hot dried peppers

Preparation:

*Dark deboned in chunks I divided recipe portions (above) to make it easier to pre-prepare. To make Sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG and stir until sugar dissolves. Refrigerate 'til 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 in small quantities and deep-fry at 350F until crispy and light brown. (Do not overcook; watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat 'til just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke. becareful). Stir sauce; add to wok. Add chicken and cook just 'til sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 6-8. Serve with white steamed rice. This recipe courtesy of Chef Paul Kaewprasart of the Siam Rest in Columbus,