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Sauce:
1. In a one quart jar, add all of the ingredients and shake well to combine.
2. Refrigerate.
3. Shake thoroughly when ready to use.
Chicken:
1. In a large bowl, combine the chicken and soy sauce.
2. Stir in the egg and cornstarch.
3. Mix well to coat the chicken pieces.
4. Fry the chicken in 350 degree oil, 6 to 8 pieces at a time until the chicken is crispy and golden brown.
5. Drain on a plate lined with paper towels to soak up the oil.
6. Repeat until the chicken pieces are all fried.
7. In a wok, add 1 tablespoon of oil and heat on high heat.
8. Add the onions and dried hot peppers and stir-fry for 30 seconds.
9. Add the sauce mixture to the wok.
10. Cook until the sauce thickens, adding water to reach the right consistency.
11. Add the chicken to the sauce and cook until the mixture is hot and bubbly. Remove hot peppers.
12. Serve immediately with rice.
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