Categories: Chicken, Chinese, Ethnic
Yield: 4 servings

10 oz Chicken Legs, deboned, or
-thighs, deboned, or
-boneless chicken breasts
2 c Soya Oil
Water chestnut flour(Powder)
-to coat chicken pieces

--------------------------SEASONINGS (MIX IN BOWL--------------------------
1 tb Ginger Root, minced
2 Scallions, chopped
1 tb Garlic, minced
2 Thai finger peppers, crushed
-use more or less to taste
1 tb Orange or lemon peel, minced

-----------------------------SAUCE (MIX IN BOWL-----------------------------
2 tb Sugar
2 tb Soy Sauce
1 1/2 t Vinegar
2 tb Cornstarch
1/4 c Chicken Stock
1 t Sesame Oil

1 ea Egg White
1 tb Cornstarch
1 tb Soy Sauce

Cut the chicken into pieces no larger than 1" square.
Prepare marinade by combining egg white, cornstarch,
and 1 tablespoon soy sauce in a large bowl. Add chicken
pieces and set aside for two hours. In a deep pot, heat the oil until
it reaches 350 degrees. Dredge marinated chicken pieces in water
chestnut powder to coat. In a basket, or with a slotted spoon, lower
several marinated chicken pieces into the fat. Fry about one or two
minutes or until the chicken becomes crisp; test for doneness before
completing the batch. Continue until all pieces have been fried. Set
oil and cooked chicken pieces aside. In a wok, on high heat, reheat
two tablespoons of the reserved oil. Add prepared ginger, scallions,
garlic, chili peppers, and orange or lemon peel. Stir to prevent
burning. Add the fried chicken and stir quickly.Add sugar, soy sauce,
vinegar and cornstarch mixed with chicken stock. Remove from the heat
and stir sesame oil into the sauce. Spoon the mixture on to a hot
platter and serve immediately with steamed rice. Serves 4.

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