Ingredients: 
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 
1 tablespoon Japanese soy sauce 
1 tablespoon dry sherry 
1 large egg, beaten 
1/2 cup cornstarch 
3 cups broccoli florets 
Peanut, corn or vegetable oil for deep-frying 
1/4 cup homemade or low-salt canned chicken broth 
1/4 cup Japanese soy sauce 
3 tablespoons dry sherry 
1/4 cup sugar 
1 1/2 tablespoons rice vinegar 
1 tablespoon cornstarch 
6 tablespoons cold water 
1 tablespoon minced garlic 
10 small whole dried red chilies
At least 1 hour before serving, coat the chicken: Place a large wire cake rack over a jelly roll pan. Place the chicken in a medium bowl. Add the soy sauce and sherry and mix well. Add the egg and mix again until well coated. Put 1/2 cup cornstarch in a shallow bowl. A few pieces at a time, roll the chicken in the cornstarch. Place on the wire rack without the pieces touching each other. Set the bowl of cornstarch aside. Cover the chicken loosely with plastic wrap and refrigerate to set the coating, at least 30 minutes or up to 4 hours, the longer the better. Remove from the refrigerator 30 minutes before deep-frying.