Step 1

In a mixing bowl, whisk together egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the dry sherry, 1 tablespoon soy sauce, and chili powder; whisk until well combined.

Step 2

Add the chicken and toss to coat.

Step 3

Cover and refrigerate 2 hours.

Step 4

In a mixing bowl, whisk 1 tablespoon cornstarch with 1 tablespoon of the chicken stock; whisk until smooth.

Step 5

Add the remaining chicken stock, 1 tablespoon dry sherry, 1 tablespoon soy sauce, rice vinegar, and sugar; whisk until combined; set aside.

Step 6

In a large pot, heat vegetable oil to 350 degrees.

Step 7

Remove chicken from the marinade and slide into the hot oil.

Step 8

Fry the chicken, turning it once, until golden brown and cooked through; about 2 minutes.

Step 9

Remove and drain on paper towels.

Step 10

In a large saucepan or wok, heat 1 tablespoon vegetable oil.

Step 11

Add the chile peppers, sliced red bell pepper and broccoli; cook until tender.

Step 12

Add garlic, ginger, red pepper flakes and 1/2 cup green onions.

Step 13

Continue to cook for a few seconds; add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute.

Step 14

Remove from heat.

Step 15

Arrange cooked chicken on a platter and pour the sauce over it.

Step 16

Serve over rice and garnish with green onions and/or sesame seeds.