* 450 g (1 lb) boneless Chicken thighs cut into 2.5 cm (1") cubes
* 1 tablespoon Light soy sauce
* 1 beaten Egg
* Freshly ground black pepper, to taste
* 3 tablespoons of Cornflour
'''>Sauce:'''
* 2 tablespoons Dark soy sauce
* 1 tablespoon Black rice vinegar
* 2 teaspoons Chinese Rice wine or Dry sherry
* 1 tablespoon Sugar
* 3 tablespoons Chicken stock or water
* 1 tablespoon minced Garlic
* 1 tablespoon Minced Ginger
* 1 teaspoon Cornflour for thickening
'''>Stir-fry'''
* 3 Spring onions, Chopped on the diagonal
* 6 Dried red birds' eye Chili peppers or to taste
**Peanut or Vegetable oil for Stir-frying and Deep frying

===Method===
* Mix the Egg, Soy sauce, Pepper and Cornflour to make a thin Batter and coat the Chicken cubes. Set aside.
* Add the Sauce ingredients to a bowl and mix well. Leave for 10 minutes so the Sugar dissolves and re-mix. Set aside.
* In a Wok, heat the Oil for Deep frying [180° C (350° F)]
* A few pieces at a time so the Oil stays hot, Fry the Chicken pieces for 3 or 4 minutes until crispy.
* In a separate Wok, heat 2 tablespoons of Oil, add the chilles and Spring onions and Stir-fry for 40 seconds so the oil is flavoured. Don't burn or Brown the Onions.
* Add all of the Chicken pieces to the Spring onions and Chillies and Stir-fry, shimmying the Wok, for a few minutes to the chicken takes some colour.
* Stir the Sauce well, slide the Chicken to one side of the Wok, add the sauce to the middle of the wok and mix well to thicken. Shimmy the wok to coat the chicken pieces with the sauce and serve immediately.

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