10 oz Chicken legs - bite sized 1 tb Minced fresh ginger 2 Scallions - 2 inch lengths 1 tb Minced garlic 2 tb Dried chilli peppers - whole 2 tb Sugar 2 tb Soy sauce 1 1/2 ts Rice vinegar 2 tb Cornstarch 1/4 c Chicken stock 1 ts Sesame oli 2 c Soya oil for cooking Marinade 1 Egg white 1 tb Cornstarch 1 tb Soy sauce 1. Cut chicken into pieces no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 T cornstarch to chicken stock, store in refridgerater. 2. In a deep pot, heat oil to 350 F. In a basket, or slotted spoon, lower several pieces of chicken into the oil. Fry until chicken becomes crisp (1 to 2 minutes) and test meat to ensure doneness. Continue doing several pieces at a time until all are cooked. 3. In a wok, on high heat, reheat 2 T reserved oil. Add prepared ginger, scallions, garlic, and chilies. Stir to prevent burning. Add the cooked chicken pieces, still stirring quickly. 4. Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick. Remove from heat, stir in sesame oil, and place on serving dish. Serve with steamed rice.
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