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.
