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.