In a medium bowl, combine the chicken with the egg, oil, and cornstarch. �n a blender or food processor, or by hand, combine the ingredients for Sauc� 1. In a small bowl, combine the ingredients for Sauce 2. Place the measur�d ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250� o�en. Fill the wok to a depth of 1.5 to 5 cm with vegetable oil. Heat the oil to high (400�), or until a day-old cube of bread browns in just und�r 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok� Reduce the heat to medium (350�) and stir in Sauce 1. As soon as it bubbles, stir in the chicken.

Sprinkle Sauce 2 over the chicken, stir-fry� minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once.