1 egg         salt
pepper
2 tablespoons cornstarch
3 chicken legs and  thighs, boned and skinned, cut up

Sauce:
2 1/2 tablespoons soy sauce
1 teaspoon garlic, minced
1 tablespoon  fresh ginger, minced
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons white rice vinegar or distilled vinegar
1 1/2 teaspoons or dry sherry
1-2 tablespoon cornstarch, for dusting
1/4 cup finely sliced scallion 
4 small dried hot chili peppers, optional

3 1/2 cups peanut or cooking oil for deep-frying and stir-frying

Directions:

In a bowl, mix together the egg, salt, and pepper, and 2 tablespoons cornstarch. Add the
chicken, mix to coat, and marinate for at least 15 minutes.

In a small bowl, combine the sauce ingredients and reserve.

Heat a wok or frying pan over high heat. Add oil and heat to 350 degrees F. With tongs, remove
the chicken cubes individually, dust with 1 tablespoon cornstarch,and place in the oil.

Deep-fry for a few minutes, until the chicken is browned. Remove from heat.
Take the chicken out with a strainer and drain.

Pour off all but a few tablespoons of the oil from the pan.

Reheat the wok or pan over high heat for 20 seconds. Add the chilies and stir for 15 seconds. Add the scallions and stir for 30 seconds. Add the chicken and cook, stirring, for 1 minute. Stir the sauce mixture, pour into the wok, stir well, and cook until the chicken is completely coated with sauce,about 1 1/2 minutes. Turn off the heat, transfer to a heated dish, and serve.