2 cups of oil.
2/3 cup of all-purpose flour.
1 teaspoon of chili bean sauce.
2 teaspoons of rice wine.
1 teaspoon of light soy sauce.
1 teaspoon of dark soy sauce.
2 teaspoons of gingerroot, finely chopped.
1 tablespoon of scallions, finely chopped.
1 teaspoon of granulated sugar.
Preparation Instructions:Cut the chicken into strips 2 inches by ½ inch and place in a large bowl.
Blend the the chili bean sauce, rice wine, soy sauces, gingerroot, scallions and sugar together; then pour the mixture over the chicken.
Allow the chicken to marinate for about 40 minutes at room temperature.
Heat the oil in a large wok or deep fat fryer until hot.
Lightly sprinkle the chicken strips with flour and deep fry them for 8 minutes.
Remove and drain on paper towels.