Sauce:
1/2 Cup Cornstarch
1/4 Cup Water
1 1/2 Teaspoon Fresh crushed Garlic
1 1/2 Teaspoon Fresh grated Ginger Root
3/4 Cups Brown Sugar
1/2 Cup Soy Sauce
1/4 Cup Rice or Cider Vinegar
1/4 Cup Wine
1 1/2 Cup Chicken Broth (Page 17)

Meat:
3 lbs. Chicken pieces cut small
1/4 Cup Soy Sauce
1 Teaspoon White Pepper
1 Egg
1 Cup Cornstarch
Oil for frying
2 Cups Green Onion
16 small Dried Peppers (or Pepper Sauce to taste)

Mix the Sauce Ingredients in a bowl until Sugar dissolves and set aside.
Mix the Meat, Onions, Peppers, and Egg and stir.
Add the Cornstarch and mix to coat.
Add 1 Cup Oil to separate the pieces.
Deep fry until crispy, drain off excess Oil
Add the Sauce to the pan and cook until thickened.
Serve over Rice and steamed Broccoli.