Sauce: combine the broth or water, ketchup, 1 1/2 tablespoons soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, brown sugar, and 1 teaspoon cornstarch in a medium bowl. Set aside.

Marinade: In a large bowl, combine 1 12 tablespoons of soy sauce, sherry, and egg whites; whisk to blend and add the chicken. Stir to coat the chicken and let stand for 15 minutes.

Breading: In a bowl or food storage bag, combine the cornstarch, salt, and pepper. Remove the marinated chicken pieces from the marinade and let excess drip off; transfer them to the cornstarch mixture and toss to coat.

Fry: Add about 1 1/2 to 2 inches  of oil to a deep, heavy pot or deep fryer and heat to 365 F (185 C). When the oil is hot, add 8 to 10 of the chicken pieces to the oil and fry for 4 to 6 minutes or until golden brown. Turn them frequently to ensure even browning. With a slotted spoon, remove the chicken to paper towels to drain. Repeat with the remaining chicken pieces.

Stir Fry: Heat 1 tablespoon of oil in a wok or large sauté pan over medium-high heat. Add the chili peppers and garlic and stir-fry for 30 to 45 seconds or until aromatic. Add the sauce mixture from step 1 and cook, stirring, for 30 seconds or until thickened. Add the chicken pieces and stir-fry until well coated and heated through.

Serve: Serve the chicken over rice or noodles with a garnish of sliced green onions or sesame seeds. Enjoy!!