Preparation / Directions:
* 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.
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