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put the chicken into a bowl and add salt, pepper, rice wine, garlic, and ginger. let it stand for 15 minutes.
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in a pan, add all the sauce ingredients, and stir well.
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bring it to a boil.
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when it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. turn the heat off.
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add the corn starch to the chicken and mix well to coat evenly.
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pour about 1 inch of oil in to a heavy bottom pan.
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when the oil is sufficiently hot (350°f or starts smoking), drop the chicken pieces in one at a time.
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fry them in two batches (overcrowding will drop the oil temperature too quickly).
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cook until light golden brown, 4-5 minutes.
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remove and set them on a wire rack or a paper towel-lined plate.
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season chicken with a little salt
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heat the sauce over medium low heat.
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add the chicken and stir well until the chicken pieces are evenly coated.