• Sauce:
• 1/2 cup cornstarch
• 1/4 cup water
• 1 1/2 tsp minced garlic
• 1 1/2 tsp minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1 1/2 cup hot chicken broth
• 1 tsp monosodium glutamate (optional)

• Meat:
• 3 lbs deboned dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep-frying
• 2 cups sliced green onions
• 16 small dried hot peppers

1. Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
2. Stir until sugar dissolves. Refrigerate until needed.
3. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg.
4. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
5. Add cup of vegetable oil to help separate chicken pieces.
6. Divide chicken into small quantities and deep-fry at 350° until crispy. Drain on paper towels.
7. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly.
8. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

(Cotton)