Very Yummy Chinese dinner

So here's the link I got the recipe from, below is my alteration to it....
http://chinesefood.about.com/od/poultryreceo/r/generaltso.htm

Ingredients:

* 1 pound chicken breast
* 1 tablespoon light soy sauce
* 1 egg, lightly beaten
* freshly ground black or white pepper, to taste
* Cornstarch, as needed ( I used about 2 tbs.)

I think you may have to double or triple this sauce for the amount of chicken they call for. I made one recipe and it wasn't enough for my liking.
Sauce:
* 2 tablespoons dark soy sauce
* 1 tablespoon rice vinegar
* 2 teaspoons Chinese rice wine or dry sherry ( I just used some wine I had, chianti)
* 1 tablespoon granulated sugar
* 3 tablespoons chicken broth or water
* 1/2 tablespoon minced ginger
* 2 teaspoons minced garlic
* 1 teaspoon cornstarch for thickening sauce, optional

Other:
* 1/4 cup diced onions or 1 tsp onion flakes
* 1/2 - 1 tsp red crushed pepper flakes ( depending on how spicey you like it)
* 3 – 4 cups oil for deep-frying and stir-frying, as needed

Preparation:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.( I drained the excess egg mixture before I added the cornstarch)
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside.
3. Heat the oil in a wok or fryer to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels. ( I did this in 2 pans, one to fry the went straight to the next step cause the chicken lost it's crunch)
4. Drain and clean out the wok or in a separate pan . Heat 2 tablespoons oil. When the oil is hot, add the onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.

I served mine with white rice and broccoli, it was pretty good...