1 1/2 pounds chicken — 3/4 in cubes
1 egg
1 cup flour
5 stalks bok choy — sliced crosswise
3 hot peppers — sliced legnthwise
1 each red, green pepper — cut in strips
3 Tbl each soy sauce, corn starch, sugar,white
vinegar,Chinese cooking wine 2 Tbl chinese chile paste with garlic
1 Tbl each fresh grated ginger,hoisin sauce,black
peppercorns 2 cloves garlic — minced
1 Tbl oil for stirfrying
oil for deep frying 1/2 tsp cayenne
Dip chicken in egg, flour, and fry. In bowl, mix water,= soy,cornstarch,vinegar,hoisin,wine,sugar,chile paste,peppercorns,cayenne.= Heat tbl oil in wok and stirfry garlic and ginger. In a few seconds, add= peppers and bok choy. Fry 1 min, add sauce and meat. Stir until sauce= thickens and coats. Serve on rice