Hunan Style Fish Recipe

Our family loves this recipe. My husband couldn't stop eating it and my son, who normally is a picky eater, asked for more. Serve this dish with warm rice. I also omitted the crushed red pepper for my child's sake. :)
Prep:10m Cook:10m Servings:4

Ingredients
1 1/2 lbs. fish filets (red snapper, cod, pollock, etc. - I used pollock)
3 tbsp. soy sauce
3 tbsp. dry sherry or apple cider vinegar or mirin
1 tbsp. fresh ginger, minced
1 tbsp. fresh garlic, minced
2 tbsp. green onion, finely chopped
1-2 eggs
Italian Style bread crumbs
1 c. chicken broth
3 tbsp. brown sugar
1 tbsp. cornstarch mixed with 1 tbsp. water
1 tbsp. crushed red pepper (or to taste!)

Directions
Make marinade out of soy sauce, sherry (or vinegar), ginger, garlic and green onion.
Cut fish into about 2 inch pieces and marinate for 30-40 minutes. Remove fish from marinade and save marinade for later sauce.
Dip fish in beaten egg, then in floured bread crumbs.
Fry in about an inch of oil until nicely browned.
Set aside while you make sauce.
To the reserved marinade add red pepper, broth and brown sugar. Bring to a boil.
Add the cornstarch mixed with water.
Bring to a boil once more.
Serve sauce hot over fish with noodles or rice.