Categories: Poultry, Oriental 
      Yield: 4 servings 
  
-----------------------------------BATTER----------------------------------- 
      4 tb Cornstarch 
    1/4 c  Flour 
      1 ts Baking powder 
    1/2 c  Water 
    1/2 ts Salt 
      1    Egg 
      1    Egg white 
      2 tb Salt 
  1 1/2 lb Boneless chicken breasts 
           - cut in thin strips 
      2 c  Peanut oil, for deep-frying 
 
-----------------------------------SAUCE----------------------------------- 
  1 1/2 tb Peanut oil 
      2 ts Chopped ginger 
      3 tb Finely sliced garlic 
      1 ts Salt 
      3 tb Sugar 
      1 ts White rice vinegar 
    1/2 c  Water 
      1 ts Cornstarch; mixed with 
      1 ts Water 
  
  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 serve immediately.