| 1 | | Whole chicken (2 1/2 - 3 lbs) OR |
| 1 1/2 | lb | Boneless chicken; cubed in 1/2" pieces (up to 2) |
| 1 | ts | Salt |
| 2 | ts | Granulated sugar; divided |
| 1 | ds | White pepper |
| 1 | | Egg |
| 3/4 | c | Cornstarch; (3/4 to 1) |
| | Vegetable oil for deep-frying, plus |
| 1 | tb | Vegetable oil; for stir-frying |
| 6 | sm | Dried red peppers |
| 1 | tb | Chopped green onion |
| 1 | ts | Cornstarch dissolved in |
| 1/4 | c | Soy sauce |
| | SPECIAL SAUCE 1 |
| 1/4 | c | Soy sauce |
| 1/4 | c | Water |
| 1 | tb | Rice vinegar |
| 4 | ts | Granulated sugar |
| 1 | ts | Grated fresh ginger |
| 1 | | Clove garlic; minced |
| 1 | tb | Soy sauce |
| | VARIATION |
| | SPECIAL SAUCE 2 |
| 2 | tb | Chicken broth |
| 1 | tb | Rice vinegar |
| 1 | tb | Regular soy sauce |
| 1 | tb | Dark soy sauce |
| 1 | ts | Sesame oil |
| 2 | ts | Sugar |
| 2 | tb | Peanut oil |
| 1 | | Clove garlic; chopped |
| 2 | | Scallions; chopped (replaces green onions in original) |
| | Zest from rind of 1 orange in 1/2 inch size slices |
| 1/4 | ts | Ground ginger (replaces fresh ginger above) |
| 1 | ds | Crushed red pepper (replaces dried peppers above) |
| 1 | ts | Cornstarch dissolved in |
| 1/4 | c | Water (replaces cornstarch mixture in original recipe) |
