Heat oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown.
Add the cornstarch to a ziploc bag and toss the chicken in the cornstarch until each piece is fully dredged in it.
In a medium bowl combine the chicken broth, hoisin sauce, oyster sauce, dry sherry sugar, soy sauce, chili pepper flakes and the ½ tbsp cornstarch. Whisk and set aside.
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