Batter:
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2cup water
1/2 teaspoon salt
1 egg
1 egg white
2 tablespoons salt
1 1/2 pounds boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep frying
Sauce:
1 1/2 tablespoons peanut oil
2 teaspoons chopped ginger
3 tablespoons finely sliced garlic
1 teaspoon salt
3 tablespoons sugar
1 teaspoon white rice vinegar
1/2 cup water
1 teaspoon cornstarch, mixed with 1 teaspoon 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 the 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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