Set up dredging station: In one bowl add Egg (2) and in a second bowl mix together cup Corn Starch (24 teaspoon), All-Purpose Flour (1/4 cup) and Salt (1 teaspoon). Coat Chicken Breast (1 pound) pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.
Make the sauce: In a bowl, mix together Chicken Stock (1/4 cup), Soy Sauce (3 tablespoon), Distilled White Vinegar (3 tablespoon), Hoisin Sauce (2 teaspoon), Caster Sugar (3 tablespoon), Ground Ginger (1/4 teaspoon), Corn Starch (2 teaspoon) and set aside.
In a large, deep skillet over medium-high heat Oil (to taste). Once oil is shimmering, fry chicken in batches until golden and crispy, four to five minutes. Drain on paper towels.
In a different pan, add one tablespoon of Oil (to taste) and let it get warm, add Garlic (2 clove) and Dried Chili Pepper (3) and cook for thirty seconds. Mix the sauce and add it to the pan, stir and cook until it thickens, about one minute. Add the chicken and mix to coat and warm it through. Serve with rice!