3/4 lb boneless chicken pieces
2 cup oil
2/3 cup all-purpose flour
----MARINADE----
1 teaspoon chili bean sauce =or=- chili powder
2 teaspoon rice wine or dry sherry
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoon finely chopped ginger
1 tablespoon finely chopped scallions
1 teaspoon granulated sugar
CUT THE CHICKEN INTO STRIPS 2-inches-by-1/2-inch long and put them in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well to ensure an even distribution. Allow the chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle the chicken strips with the flour and deep-fry them for 8 minutes. Remove them and drain on paper towels. Serve at once.
