| 1 | To make sauce, mix ?cup cornstarch and the water together. |
| 2 | Add garlic, gingerroot, sugar, soy sauce, vinegar and the wine. |
| 3 | Add chicken broth and msg, if desired, and stir until sugar dissolves. |
| 4 | Refrigerate until needed. |
| 5 | In seperate bowl, mix chicken, soy sauce, and the white pepper. |
| 6 | Stir in egg. |
| 7 | Add cup of cornstarch and mix until chicken is coated evenly. |
| 8 | Add cup of vegetable oil to help seperate chicken pieces. |
| 9 | Divide chicken into small quantities and deep fry at 350 degrees until crispy. |
| 10 | Drain on paper towels. |
| 11 | Place a small amount of oil into a wok and heat until wok is hot. |
| 12 | Add onions and peppers and stir-fry briefly. |
| 13 | Stir sauce and add to wok. |
| 14 | Place chicken in sauce and cook until sauce thickens. |
| 15 | Add cornstarch or water as needed |
