Ingredients

• 1/4 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons hoisin sauce
• 2 teaspoon Sriracha sauce
• 2 teaspoons sesame oil
• 3 tablespoons sugar
• 1/3 cup + 2 teaspoons cornstarch, divided
• 1 pound boneless skinless chicken breasts, but into bite-sized chunks
• 2 tablespoons dry white sherry
• Peanut oil, for frying
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 6-8 “Japonese” dried red whole chilis
• 3 scallions, white and green parts, cut into half inch chunks