This is a Northern Chinese recipe
3 tbsps soy sauce
1 tbsp dry sherry
1 tsp peppercorns
¼ cup chopped scallions
1 ½ lb boneless chicken, cut into 1 inch pieces
1 egg, beaten
5 tbsps cornstarch
2 tbsps all-purpose flour
Oil for deep frying
1. Mix together the soy sauce, sherry, pepper and scallions. Add the chicken and leave for 15 minutes.
2. Beat together the egg, cornstarch and flour to make a smooth batter. Dip the chicken pieces into the batter to coat well.
Heat the oil to 180°C/250°F. Deep fry the chicken pieces a few times at a time until crisp and golden brown. Drain well on absorbent kitchen paper. Serve hot with Szechuan Peppery Hot Sauce