Ingredients

Batter:
4 Tbsp. cornstarch
1/4 C. flour
1 tsp. baking powder
1/2 C. water
1/2 tsp. salt
1 egg
1 egg white
2 Tbsp. salt
1-1/2 lb. boneless chicken breasts cut in thin strips
2 C. peanut oil, for deep-frying
Sauce:
1-1/2 Tbsp. peanut oil
2 tsp. chopped ginger
3 Tbsp. finely sliced garlic
1 tsp. salt
3 Tbsp. sugar
1 tsp. white rice vinegar
1/2 C. water
1 tsp. cornstarch; mixed with
1 tsp. water

Cooking Instructions

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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)