2 pounds boneless chicken pieces, skinned 1 egg 1 1/2 teaspoon salt White pepper Oil 1/2 cup plus 1 tablespoon cornstarch 1/4 cup flour 1 tablespoon minced ginger root
Sauce: 1/2 tablespoon minced ginger 1/2 tablespoon minced garlic 1 green onion, minced 1 tablespoon dry vermouth or white wine 2 tablespoons soy sauce 1 tablespoon hot bean sauce, optional 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded 2 teaspoons sugar or honey 1/2 teaspoon sesame oil 6 small dried hot red chiles, such as Japones or de Arbol dash crushed red pepper flakes 1 Tblsp. cornstarch mixed with 1/8 c. water
Combine all the sauce ingredients in a sauce pan, stir well, and start warming. Cut chicken pieces into 2-3 inch strips and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.