1 whole chicken, cut up in 10-12 pcs.
4 tsp. fresh chopped ginger
1 tbl. fresh chopped garlic
1 whole scallion, cut in 1" pcs.
1/2 c. broth
corn starch paste, if necessary

SAUCE:

2 tbl. sesame oil
2 tbl. dark soy
3 tbl. hot chili oil
2 tbl. vinegar
1 tsp. sugar
1 tsp. Szechwan pepper
  1. Cut up chicken, ginger, and garlic. Put chicken in steamer and sprinkle on garlic oil, ginger, and garlic. Steam 20 minutes. When done, set aside to cool.
  2. Assemble sauce ingredients and set aside.
  3. Heat 2 cups oil in wok and deep fry chicken until brown.
  4. Drain wok. Put chicken back into wok. Add sauce ingredients and mix well. Cover and cook 3-5 minutes.
  5. If necessary, add corn starch paste to thicken. Sprinkle on scallions. Serve.