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

 

   Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup

 soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until

 sugar dissolves. Refrigerate until needed.

    In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.

 Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are

 coated evenly. Add cup of vegetable oil to help separate chicken pieces.

   Divide chicken into small quantities and deep-fry at 350 degrees until

 crispy. Drain on paper towels.

   Place a small amount of oil in wok and heat until wok is hot. Add onions

 and peppers and stir-fry briefly. Stir sauce and add to wok.

 Place chicken in sauce and cook until sauce thickens.