- 3 Tbsp Soy sauce

		- 3 Tbsp Cornstarch

		- 1 Egg white beaten until frothy

		- 1 cup Veg. oil

		- 3 Hot dried chili peppers,
			broken in half

		- 2 Cloves garlic finely chopped

		- 1 Piece ginger root (1 in)
			peeled and finely chopped

		- 1 Tbsp White wine vinegar

		- 1 Tbsp White wine

		- 1 tsp Cornstarch

		- 1 tsp Sesame oil

		- 1/2 tsp Salt

		- 1 tsp Brown sugar

		Heat the oil in a wok.
		Deep fry the chicken,
			a few pieces at a time,
			about 1 minute or until golden brown.
		Remove and drain on paper towels.
		Pour all but 2 TB of the oil out of the wok.
		To the oil in the wok, add the chili peppers,
			garlic and ginger, stir-fry 2 minutes.
		In a small bowl, combine the
			remaining soy sauce, vinegar,
			white wine and 1 tea cornstarch,
			mix until smooth.
		Stir in sugar, sesame oil and salt.
		Pour into wok, cook, stirring for 2
			minutes until thickened.
		Return chicken pieces to wok,
			mix well and serve.