Robert Morrell posted this recipe, his version of this famous recipe.


Beat egg, dip chicken and coat with flour.

Deep fry till light brown.

Set aside.

In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier taste, increase sauce ingredients by half).

Heat tbls oil in wok and add garlic and ginger, stir fry for a few seconds and then add peppers and bok choy.

Stir fry for about a minute, being sure to under cook.

Add sauce and meat, stir till sauce thickens and coats, remove from heat and serve on rice.

Notes: if you use a Chinese imported chili paste, beware! You may want to half the amount, an exquisite after burn can result! American brands of Chinese chili paste are tamer and that is what the recipe amounts are geared to.