Makes 6 servings

2 pounds boneless, skinless chicken thighs, cut into 1½-inch chunks

1 egg white

Dash each salt and pepper

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1 teaspoon minced fresh ginger

1 tablespoon cornstarch

Vegetable oil

For the sauce:

1½ tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon good-quality sherry

1 tablespoon chicken broth

3 tablespoons sugar

2 tablespoons rice-wine vinegar

1 tablespoon sesame oil

To finish:

3 large slices fresh ginger, minced

1 green onion, white part only, thinly sliced

2 garlic cloves, minced

6 dried red chilies, crushed

1. Marinate the chicken overnight in a mixture made by beating together the egg white, salt, pepper, minced ginger and cornstarch.

2. When ready to cook, heat 8 to 10 cups oil in a large pot until very hot (when a haze forms). Cook a few pieces of chicken at a time in the oil for a minute or so, so that the outside is crispy and the inside is moist. Drain on paper towels.

3. Combine the sauce ingredients and set aside.

4. To finish: Coat a wok or large skillet with oil from the deep frying and heat until it begins to smoke. Briefly stir-fry the ginger, onion, garlic and chilies. Add the sauce, then the fried chicken; stir-fry briefly until it is nicely glazed. Serve immediately with rice.

Adapted by The Miami Herald