-------------------------MARINADE-------------------------
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.
