Put the chicken pieces in a deep bowl with salt and pepper.
Add beaten egg and cornstarch.
Mix well to evenly coat chicken.
Mix all the ingredients for the sauce in a small bowl and set aside.
Heat 3 tablespoons (or more) of oil in a frying pan over medium high heat.
Add chicken pieces when oil is hot.
Cook until chicken pieces turned light brown on both sides.
Using a slotted spoon, take chicken out of pan.
Drain the excess oil by laying the chicken on a dish lined with paper towels.
Discard excess oil from the pan but leave about a tablespoon.
If you don't have any oil left in the pan, add about a tablespoon of oil.
When it gets hot enough, saute the minced ginger, garlic, and dried chilies.
Stir-fry until you smell the spicy aroma of the chiies.
Pour the sauce into the pan.
When the sauce boils and thickens, add the chicken and stir to combine well with the sauce.
Add the scallion and stir a few times, dish out and serve immediately.