Ingredients Jump to Instructions ↓

  1. --BATTER-- 4 tb Cornstarch

  2. 1/4 c Flour

  3. 1 ts Baking powder

  4. 1/2 ts Salt

  5. 1 Egg

  6. 1 Egg white

  7. 2 tb Salt

  8. 1 1/2 lb Boneless chicken breasts

  9. - cut in thin strips 2 c Peanut oil, for deep-frying

  10. --SAUCE-- 1 1/2 tb Peanut oil

  11. 2 ts Chopped ginger

  12. 3 tb Finely sliced garlic

  13. 1 ts Salt

  14. 3 tb Sugar

  15. 1 ts White rice vinegar

  16. 1/2 c Water

  17. 1 ts Cornstarch; mixed with

  18. 1 ts Water

  19. 30 minutes. Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels. TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.


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