In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Cut chicken into bite-sized pieces and rub with salt. Mix the egg with 3 tablespoons water. Dip chicken in egg mix. Add ¾ cup cornstarch and coat chicken thoroughly.
Heat 1 cup oil in a wok or skillet on medium-high and cook chicken pieces until they turn golden brown. Remove from oil and drain. Remove from skillet. Place remaining 3 tablespoons oil in pan. Over medium high heat, add green onions, ginger and garlic. When garlic turns clear, add chicken stock, soy sauce, sugar. Stir well.
Mix 2 tablespoons water with 1 tablespoon cornstarch. Pour into stock mixture and stir well. Add the chicken and continue stirring. Add Chinese hot oil (½ to 1 teaspoon) wine and vinegar. Stir gently. Serve immediately with broccoli.