To Make the Sauce:

Mix the water (make sure it's COLD) and the 1/2 cup cornstarch

Add the garlic, ginger, sugar, 1/2 cup of soy, vinegar, sherry and bouillon and mix again

If you aren't using it immediately just pour it into a glass container and store it in the refrigerator for up to a week.

To Prep the Meat:

Use a large bowl to mix 1/4 cup soy sauce, the egg and the hot sauce (if you want it hot, it's optional)

Slowly beat in the 1 cup of cornstarch.

Add the peppers, 1/2 the onions and lastly, the chicken. Mix to coat.

Heat as least an inch of oil of your choice in a fryer or iron skillet or wok, heat to 350 degrees.

Spoon lumps on the chicken mixture into the skillet and fry 2 to 3 minutes.

Drain on paper towels.

Crockpot Directions:

Place the drained chicken in the crock pot insert.

Shake or stir the sauce well and pour over the chicken.

Stir to coat and squish the chicken under the sauce as much as possible.

Cover and cook on high for about 2 hours (stir midway through if possible)

Uncover, stir well. At this point, the sauce should be completely thickened. If not recover and cook in 20 to 25-minute increments until it is (it's never taken me over 2 1/2 hours and that was with 5 pounds of chicken).

When the sauce is thickened, stir in the broccoli and remaining onions, recover cook another 20 to 30 minutes.

Skillet Method:

While the chicken is draining slowly and carefully pour the sauce into either a wok or cast iron skillet.

Stir constantly over medium-low heat until it starts to thicken and turn dark and glossy.

Add back the chicken while stirring gently to coat.

Allow to heat through and serve over rice.