Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.
In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a
few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)
In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and
cook until blackened. Add onions and stir-fry about one minute. Add
garlic and ginger, cooking briefly, but do not brown. Remove from
Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook
until crisp and golden brown. Drain on paper towels.
Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through. Serve over rice. Makes 3 to 4