Mix starch with egg until smooth, and coat all chicken pieces thoroughly. Fry in two inches of oil until LIGHT brown, then drain and place on towels. Set aside.

In a fry pan, heat 1 TBP of oil, then add the whole chilis, and stir-fry until blackened. Add onions, stir for 1 minute, followed by garlic and ginger. Stir to heat through, but do not brown the last two. Remove from heat and set aside.

Combine sauce ingredients, and set aside. Reheat the oil fry chicken to fry until brown. Drain and set aside.

Add sauce to fry pan and heat over mild flame while stirring until sauce it thickems and bubbles,

Add chicken, and cook until coated and heated through.

Serve over rice.

Credit where credit is due: Original of this came from gatekeeper.dec.com, and was blended with other of the same genre to produce what you see here. Notes from the Chef: "The recipe is simple enough, but the interesting part is the cornstarch and egg mixture for breading. When twice fried this makes the extra-crisp coating that one generally associates with this dish. (but that works well with others, like sesasme chicken as well)"