Ingredients

3/4 lb. boneless chicken pieces
2 C. oil
2/3 C. all-purpose flour
Marinade:
1 tsp. chili bean sauce or chili powder
2 tsp. rice wine or dry sherry
1 tsp. light soy sauce
1 tsp. dark soy sauce
2 tsp. finely chopped ginger
1 Tbsp. finely chopped scallions
1 tsp. granulated sugar

Cooking Instructions

Cut the chicken into strips, 2×1/2-inch and put them in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well to ensure an even distribution. Allow the chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle the chicken strips with the flour and deep-fry them for 8 minutes. Remove them and drain on paper towels. Serve at once.
 
 
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