Mix beaten egg, salt and pepper in a bowl. In a separate bowl, mix 3/4 cup corn starch and flour, stir in water. Then add the flour mixture to the egg mixture. Add the chicken and stir to coat.
Heat oil in a pan for deep frying. Add chicken, fry in small batches at a time. Do not overcook the chicken, just fry it 3-4 minutes or until golden brown.
You can make the sauce while frying the chicken. Place all the ingredients in a bowl and mixed well.
Drain chicken on paper towels and set aside. Clean the pan. Add 1 tablespoon oil.
When the pan is hot enough, add the minced ginger and garlic. Stir fry for about 10 seconds then add the crushed red chilli pepper. Stir for 5 seconds then add the rice wine.
Add the sauce and bring to boil. Add the cooked chicken, stir and mix well.
Dissolve 1 tablespoon corn starch in in water. Add to chicken. Heat until sauce is thickened.
Transfer in a plate, serve and enjoy