Ingredients:
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 eggs
1 egg whites
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying
1 1/2 tablespoons peanut oil
2 teaspoons chopped ginger
3 tablespoons finely sliced garlic
1 teaspoon salt
3 tablespoons sugar
1 teaspoon Chinese white rice vinegar
1/2 cup water
1 teaspoon cornstarch, mixed with
1 teaspoon water
garnish toasted sesame seeds (optional)
Directions:
MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
Allow the batter to sit, covered for at least 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 sprinkle with the optional toasted sesame seeds if desired) and serve immediately.
Servings: 4
Time preparation: 45 min.
Time total: 75 min.