Preparation / Directions:
Beat egg, dip chicken and coat with flour. Deep fry until light brown; set aside. In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier GTC, increase sauce ingredients by half). Heat the 1 tbs of 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 1 min., being sure to undercook.
Add sauce and meat; stir until sauce thickens and coats. Remove from heat and serve on rice.
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