In a bowl mix 1/2 cup of cornstarch with eggs. Add chicken and mix to coat.
In a small bowl mix 6 teaspoons cornstarch, rice wine, sugar and soy sauce.
Heat 1-2 inches of vegetable oil in a large pan to medium heat (use a thermometer to get it to 350 degrees).
Carefully add the chicken and fry just long enough until it's cooked.
Remove the chicken carefully to paper towel to let sit and absorb grease.
Leave two tablespoons of vegetable oil in pan, remove the rest.
Add chopped red chilies to pan and fry until fragrant.
Return the chicken to the pan and stir fry until crispy brown.
Add sauce mixture and toss with chicken to coat and turn into a glaze (about 1 minute).
Serve over rice with steamed broccoli.