For the Chicken
1 large egg, beaten
1/4 teaspoon salt
1 pinch black pepper
2 tablespoons cornstarch
1 lb boneless skinless chicken thighs, cut into 1 inch cubes
For the Sauce
2 1/2 tablespoons dark soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons chinese rice wine vinegar
1 1/2 teaspoons dry sherry
For the Rest
cornstarch, for dusting
8 small dried hot chili peppers
1/4 cup finely sliced green onion
4 cups broccoli florets, steamed
1 Mix together egg, salt, black pepper, and cornstarch in a bowl.
2 Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3 In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
4 Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
5 With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
6 Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
7 Turn off heat, and remove chicken with a wire strainer and drain over a bowl.
8 Pour off all but 1 1/2 tbsp. of the oil from the wok.
9 Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
10 Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
11 Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
12 add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
13 Place on platter; and garnish with steamed broccoli florets.
14 Serve with rice.